Researchers at Nofima have used a hyperspectral camera to uncover what lies beneath the skin of a cod, without putting them under the knife.
The specially designed camera from Norska Elektro Optikk can take pictures across 216 channels and can detect visible and infra-red light. This opens up a new spectrum of analysis for researchers.
“This is of great interest to players who deliver and receive fresh fish. We are working to make it possible in the future to examine all fish when it arrives at the quay,” said Karsten Heia, at Nofima.
He added: “It’s called imaging spectroscopy. The technology was developed to examine fillets, such as finding the bloody content in the fish meat and looking for nematodes.”
The machinery is adapted for a conveyor belt speed of 40cm per second, an average of one cod per second.
Mr Heia continued: “This is the speed of current filleting facilities and it has been important to us to have real working conditions from the outset.”
“If one could discard fish that is unsuitable for fillet production one could exploit capacity at filleting facilities far more efficiently.”
The research project on cod and salmon started a year ago with funding from the Regional Research Fund North.
Its focus was on measuring remaining shelf life, identifying blood and melanin stains in salmon fillet. As well as identifying nematodes, black membrane, skin remains and blood stains in white fish.
“Going forward, we will take what we have learned on white fish and apply it to red fish,” Mr Heia said.
He concluded: “Some producers of smoked salmon purchase up to 20% more salmon than required to compensate for the fish during filleting that proves to require trimming for blood and melanin stains. If they can avoid this, they can save substantial amounts of money.”
Nofima is currently working with equipment supplier Marel to develop a commercial solution based on images that detect quality faults such as nematodes, blood, black membrane and splitting, to become a part of fillet production.
