Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

The European diet today generally contains too much sodium (Na(+)). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial changes of cooked ham with reduced sodium content.

Drag of Clean and Fouled Net Panels--Measurements and Parameterization of Fouling.

Biofouling is a serious problem in marine aquaculture and it has a number of negative impacts including increased forces on aquaculture structures and reduced water exchange across nets. This in turn affects the behavior of fish cages in waves and currents and has an impact on the water volume and quality inside net pens. Even though these negative effects are acknowledged by the research community and governmental institutions, there is limited knowledge about fouling related effects on the flow past nets, and more detailed investigations distinguishing between different fouling types have been called for.

Discrimination between weaned and unweaned Atlantic cod (Gadus morhua) in capture-based aquaculture (CBA) by X-ray imaging and radio-frequency metal detector.

The aim of this study was to investigate the feasibility of two detection methods for use in discrimination and sorting of adult Atlantic cod (about 2 kg) in the small scale capture-based aquaculture (CBA). Presently, there is no established method for discrimination of weaned and unweaned cod in CBA. Generally, 60-70% of the wild-caught cod in the CBA are weaned into commercial dry feed.

High-speed weight estimation of whole herring (Clupea harengus) using 3D machine vision.

Unlabelled: Weight is an important parameter by which the price of whole herring (Clupea harengus) is determined. Current mechanical weight graders are capable of a high throughput but have a relatively low accuracy. For this reason, there is a need for a more accurate high-speed weight estimation of whole herring.

Effects of perimortem stress on farmed Atlantic cod product quality: a baseline study.

The potential effects of handling stress on the product quality of farmed Atlantic cod were studied in a controlled experiment (fish anesthetized with metomidate or isoeugenol, or subjected to stress by chasing for 30 min). For comparison, stress and fillet quality was also studied for commercially slaughtered farmed cod (fish sampled from waiting cage, after pumping and stunning with carbon dioxide, and after bleeding and chilling). Baseline values for stress-related parameters (blood chemistry, muscle high-energy phosphates and inosine monophospate, initial pH, muscle twitches, and rigor mortis) of rested Atlantic cod have been established.

Potential antifouling strategies for marine finfish aquaculture: the effects of physical and chemical treatments on the settlement and survival of the hydroid Ectopleura larynx.

The hydroid Ectopleura larynx is a common fouling organism on aquaculture nets. To contribute to the development of novel cleaning methods, laboratory and field studies determined the effects of heat (30, 40, 50 and 60°C for immersion times of 1 and 3 s) and acetic acid (0.2 and 2.

A simple method for weight estimation of whole herring (Clupea harengus) using planar X-ray imaging.

Fish weight is one of the key parameters used in commercial sorting of fresh fish. The capability of on-line and accurate estimation of the weight of each individual fish has a direct impact on profitability for the fish processors. Planar X-ray images of whole herring (n=16) were taken using a commercial medical X-ray apparatus.

Rested and stressed farmed Atlantic cod (Gadus morhua) chilled in ice or slurry and effects on quality.

The main objectives of this study were to investigate (1) whether rested harvest of farmed cod was better maintained by chilling with slurry rather than by traditional ice storage, (2) whether chilling with slurry would be a feasible chilling method to assure low core temperatures (≤0 °C) at packing of gutted fish, and (3) the effects of superchilling compared with traditional ice on selected quality parameters of cod during storage. In the experiment, seawater slurry at -2.0 ± 0.