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TL;DR: The computer vision method can be used effectively for automated monitoring of changes in 2D and 3D shape and size of fish fillets during rigor mortis and ice storage and can therefore be regarded as suitable for industrial purposes.
Abstract: The present study describes the possibilities for using computer vision-based methods for the detection and monitoring of transient 2D and 3D changes in the geometry of a given product. The rigor contractions of unstressed and stressed fillets of Atlantic salmon (Salmo salar) and Atlantic cod (Gadus morhua) were used as a model system. Gradual changes in fillet shape and size (area, length, width, and roundness) were recorded for 7 and 3 d, respectively. Also, changes in fillet area and height (cross-section profiles) were tracked using a laser beam and a 3D digital camera. Another goal was to compare rigor developments of the 2 species of farmed fish, and whether perimortem stress affected the appearance of the fillets. Some significant changes in fillet size and shape were found (length, width, area, roundness, height) between unstressed and stressed fish during the course of rigor mortis as well as after ice storage (postrigor). However, the observed irreversible stress-related changes were small and would hardly mean anything for postrigor fish processors or consumers. The cod were less stressed (as defined by muscle biochemistry) than the salmon after the 2 species had been subjected to similar stress bouts. Consequently, the difference between the rigor courses of unstressed and stressed fish was more extreme in the case of salmon. However, the maximal whole fish rigor strength was judged to be about the same for both species. Moreover, the reductions in fillet area and length, as well as the increases in width, were basically of similar magnitude for both species. In fact, the increases in fillet roundness and cross-section height were larger for the cod. We conclude that the computer vision method can be used effectively for automated monitoring of changes in 2D and 3D shape and size of fish fillets during rigor mortis and ice storage. In addition, it can be used for grading of fillets according to uniformity in size and shape, as well as measurement of fillet yield measured in thickness. The methods are accurate, rapid, nondestructive, and contact-free and can therefore be regarded as suitable for industrial purposes.
54 citations
TL;DR: To comply with both good fish welfare protocols, and at the same time ensuring good product quality, it is fundamentally shown that this is indeed possible when cod are stunned with either of the methods described here.
42 citations
TL;DR: The blood chemistry data showed that the captured fish were somewhat stressed, but it was not able to clarify whether the fish were becoming gradually more stressed during the subsequent live storage, or whether the observed increase or lack of recovery were a result of a delayed response for the various stress parameters.
25 citations
TL;DR: In this article, a study of Atlantic salmon in a net-pen before slaughter was studied from start to finish, and the results were discussed in terms of animal welfare, stress, fish processing and whether choice of technology actually could improve conditions for crowded fish in cases where they are slaughtered just after crowding.
23 citations
TL;DR: Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system), and the results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room as mentioned in this paper.
Abstract: Gutted Atlantic cod, packed in cartons, were frozen immediately after killing in a magnetic field (cell alive system). The results were compared with traditional air-blast freezing or by putting the cartons directly in a cold storage room (without forced convection of air). After frozen storage, external and fillet properties were compared. In spite of differences in freezing rates, only minor differences were found among treatments. The mechanism for the freezing of fish in the magnetic field, under the current conditions, appeared to be similar to that of traditional freezing methods.
23 citations
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TL;DR: The fish processing industry is a major exporter of seafood and marine products in many countries and fish proteins, amino acids, and fish oil have beneficial bioactivities including prevention of atherosclerosis, protection against maniac–depressive illness and various other medicinal properties.
Abstract: The fish processing industry is a major exporter of seafood and marine products in many countries. About 70% of the fish is processed before final sale. Processing of fish involves stunning, grading, slime removal, deheading, washing, scaling, gutting, cutting of fins, meat bone separation and steaks and fillets. During these steps significant amount of waste (20-80% depending upon the level of processing and type of fish) is generated which can be utilized as fish silage, fishmeal and fish sauce. Fish waste can also be used for production of various value added products such as proteins, oil, amino acids, minerals, enzymes, bioactive peptides, collagen and gelatin. The fish proteins are found in all parts of the fish. There are three types of proteins in fish: structural proteins, sacroplasmic proteins and connective tissue proteins. The fish proteins can be extracted by chemical and enzymatic process. In the chemical method, salts (NaCl and LiCl) and solvents (isopropanol and aezotropic isopropanol) are used, whereas during the enzymatic extraction, enzymes (alcalase, neutrase, protex, protemax and flavorzyme) are used to extract proteins from fish. These fish proteins can be used as a functional ingredient in many food items because of their properties (water holding capacity, oil absorption, gelling activity, foaming capacity and emulsifying properties). They can also be used as milk replacers, bakery substitutes, soups and infant formulas. The amino acids are the building blocks of protein. There are 16-18 amino acids present in fish proteins. The amino acids can be produced from fish protein by enzymatic or chemical processes. The enzymatic hydrolysis involves the use of direct protein substrates and enzymes such as alcalase, neutrase, carboxypeptidase, chymotrypsin, pepsin and trypsin. In the chemical hydrolysis process, acid or alkali is used for the breakdown of protein to extract amino acids. The main disadvantage of this method is the complete destruction of tryptophan and cysteine and partial destruction of tyrosine, serine and threonine. The amino acids present in the fish can be utilized in animal feed in the form of fishmeal and sauce or can be used in the production of various pharmaceuticals. The fish oil contains two important polyunsaturated fatty acids called EPA and DHA or otherwise called as omega-3 fatty acids. These omega-3 fatty acids have beneficial bioactivities including prevention of atherosclerosis, protection against maniac–depressive illness and various other medicinal properties. Fish oil can also be converted to non-toxic, biodegradable, environment friendly biodiesel using chemical or enzymatic transesterification.
270 citations
TL;DR: In this paper, the authors present an integrated assessment of the aquatic food system in the United Kingdom, a system linked to dynamic global networks of producers, processors, and markets, addressing sufficiency of supply from aquaculture, fisheries and trade, safety of supply given biological, chemical and radiation hazards, social, economic and environmental sustainability of production systems and supply chains; system resilience to social, environmental and environmental shocks; welfare of fish, people and environment; and authenticity of food.
Abstract: Fisheries and aquaculture production, imports, exports and equitability of distribution determine the supply of aquatic food to people. Aquatic food security is achieved when a food supply is sufficient, safe, sustainable, shockproof and sound: sufficient, to meet needs and preferences of people; safe, to provide nutritional benefit while posing minimal health risks; sustainable, to provide food now and for future generations; shock-proof, to provide resilience to shocks in production systems and supply chains; and sound, to meet legal and ethical standards for welfare of animals, people and environment. Here, we present an integrated assessment of these elements of the aquatic food system in the United Kingdom, a system linked to dynamic global networks of producers, processors and markets. Our assessment addresses sufficiency of supply from aquaculture, fisheries and trade; safety of supply given biological, chemical and radiation hazards; social, economic and environmental sustainability of production systems and supply chains; system resilience to social, economic and environmental shocks; welfare of fish, people and environment; and the authenticity of food. Conventionally, these aspects of the food system are not assessed collectively, so information supporting our assessment is widely dispersed. Our assessment reveals trade-offs and challenges in the food system that are easily overlooked in sectoral analyses of fisheries, aquaculture, health, medicine, human and fish welfare, safety and environment. We highlight potential benefits of an integrated, systematic and ongoing process to assess security of the aquatic food system and to predict impacts of social, economic and environmental change on food supply and demand.
227 citations
TL;DR: Spectroscopic techniques have shown great potentials for the detection of pathogens, foreign contamination, protein structure changes, and lipid oxidation, and for spoilage monitoring in fish in order to confirm whether it is safe for consumption and international trades or not.
Abstract: Fish quality and safety is a scientific discipline describing handling, preparation, processing, transportation and storage condition in ways that prevent food-borne illness and provide fish and fish products with premium quality for human health and the acceptance of consumers. However, it is well-known that fish is one of the most vulnerable and perishable aquatic products, and it serves as a growth medium for microorganisms that can be pathogenic or cause fish spoilage. Therefore, it is imperative to pay close attention to fish quality and safety. The traditional techniques and methods for evaluation and detection of fish quality and safety are tedious, laborious, expensive and time-consuming while spectroscopic techniques have successfully overcome some of these disadvantages and can supplement or replace them. There are growing interests in spectroscopic techniques due to high specificity, convenience, non-destructive, non-invasive, cost-effective and quick response. Spectroscopic techniques have shown great potentials for the detection of pathogens, foreign contamination, protein structure changes, and lipid oxidation, and for spoilage monitoring in fish in order to confirm whether it is safe for consumption and international trades or not. This review focuses on several valuable spectroscopic techniques including visible (VIS) spectroscopy, near-infrared (NIR) spectroscopy, mid-infrared (MIR) spectroscopy, Raman spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, and spectral imaging mainly related to hyperspectral imaging (HSI) and nuclear magnetic resonance imaging (NMRI). Moreover, the advantages and limitations of these techniques are noted and some perspectives about the current work are also presented.
121 citations
TL;DR: Pre-slaughter stress, especially long-term stress (LS), seems to accelerate cathepsin activity, resulting in faster muscle degradation, directly or indirectly connected to the low initial muscle pH.
118 citations
TL;DR: An overview of MRI as non-destructive detection in quality of food and agricultural produce and its application in postharvest sorting and processing have been presented and discussed.
Abstract: For the detection of defects, evaluation of internal quality and analysis of internal structures in food and biological materials, there is a number of image acquisition techniques available so far. Among them, MRI has the advantage of allowing a variety of measurements to be made that not only contribute to the evaluation of maturity and quality parameters in fruits and vegetables and other food materials but also improve the understanding of underlying physiological processes. So, the ability of MRI to function in a completely non-destructive and to encode molecular dynamics through different contrast mechanism has encouraged developments of many applications in various fields. An overview of MRI as non-destructive detection in quality of food and agricultural produce and its application in postharvest sorting and processing have been presented in this paper. This paper elaborated principle of MRI, function of its components, quality detection methods, and discussed recent research and applications. Since, no paper yet published on MRI, covered so wide applications as included in this work, its importance being increased more.
102 citations