Hyperspectral imaging and deep learning for parasite detection in white fish under industrial conditions.

Parasites in fish muscle present a significant problem for the seafood industry in terms of both quality and health and safety, but the low contrast between parasites and fish tissue makes them exceedingly difficult to detect. The traditional method to identify nematodes requires removing fillets from the production line for manual inspection on candling tables. This technique is slow, labor intensive and typically only finds about half the parasites present.

Raman spectroscopy and NIR hyperspectral imaging for in-line estimation of fatty acid features in salmon fillets.

Raman spectroscopy was compared with near infrared (NIR) hyperspectral imaging for determination of fat composition (%EPA + DHA) in salmon fillets at short exposure times. Fillets were measured in movement for both methods. Salmon were acquired from several different farming locations in Norway with different feeding regimes, representing a realistic variation of salmon in the market.

Simulated trawling: Exhaustive swimming followed by extreme crowding as contributing reasons to variable fillet quality in trawl-caught Atlantic cod (Gadus morhua).

Trawl-caught Atlantic cod (Gadus morhua) often yield highly variable fillet quality that may be related to capture stress. To investigate mechanisms involved in causing variable quality, commercial-sized (3.5±0.

Spectroscopic Techniques for Monitoring Thermal Treatments in Fish and Other Seafood: A Review of Recent Developments and Applications.

Cooking is an important processing method, that has been used since ancient times in order to both ensure microbiological safety and give desired organoleptic properties to the cooked food. Fish and other seafood products are highly sensitive to thermal treatments and the application of severe heat can result in negative consequences on sensory and nutritional parameters, as well as other quality attributes of the thermally processed products. To avoid such undesired effects and to extend the shelf life of these perishable products, both the heat processing methods and the assessment techniques used to monitor the process should be optimized.

Use of Spectroscopic Techniques for a Rapid and Non-Destructive Monitoring of Thermal Treatments and Storage Time of Sous-Vide Cooked Cod Fillets.

In this work, the potential of spectroscopic techniques was studied to investigate heat-induced changes occurring during the application of thermal treatments on cod ( L.) fillets. Vacuum-packed samples were thermally treated in a water bath at 50, 60, 70 and 80 °C for 5 and 10 min, and further stored for one, four, and eight days at 4 ± 1 °C before analysis.

Performance of Fluorescence and Diffuse Reflectance Hyperspectral Imaging for Characterization of Lutefisk: A Traditional Norwegian Fish Dish.

Lutefisk is a traditional Norwegian fish dish made from dried fish, such as cod or other whitefish. In Norway and other Nordic countries, lutefisk is considered among the most popular dishes served during Christmas or other festive occasions. However, to date, little attention has been paid to this product, and available research on the quality, processing, and chemistry of lutefisk is still limited.

Weakening Pin Bone Attachment in Fish Fillets Using High-Intensity Focused Ultrasound.

High Intensity Focused Ultrasound (HIFU) can be used for the localized heating of biological tissue through the conversion of sound waves into heat. Although originally developed for human medicine, HIFU may also be used to weaken the attachment of pin bones in fish fillets to enable easier removal of such bones. This was shown in the present study, where a series of experiments were performed on HIFU phantoms and fillets of cod and salmon.

Spectral changes of Atlantic salmon ( Salmo salar L.) muscle during cold storage as affected by the oxidation state of heme.

The spectra of fresh salmon fillets change due to storage and packaging atmospheres. The aim of this study was to demonstrate the effects of heme oxidation states on spectral development in salmon fillets and to investigate the origin of a shoulder peak representing important spectral variations during storage. Hyperspectral images of fresh salmon fillets and mince with various water contents were collected during storage under different atmospheres.

Effects of storage atmosphere and heme state on the color and visible reflectance spectra of salmon ( Salmo salar ) fillets.

It has previously been observed that the color of mackerel muscle is dependent on the status of heme as myoglobin and hemoglobin and hence the storage atmosphere. This study gives strong indications of this being the case also in salmon. Three different storage conditions were used to promote the oxidized, reduced, and carbon monoxide (CO) bound forms of heme in salmon and mackerel fillets.

Visible/near-infrared spectroscopy detects autolytic changes during storage of Atlantic salmon (Salmo salar L.).

Unlabelled: Visible (VIS)/near-infrared (NIR) spectroscopy was used to investigate spectroscopic changes occurring during storage of Atlantic salmon fillets with and without bacterial growth. A storage experiment was conducted for 11 d postmortem. Bacterial growth was inhibited by soaking a group of salmon fillets in 3 mM NaN3 prior to storage, while a control group retained its normal bacterial growth.

Automatic nematode detection in cod fillets (Gadus morhua) by transillumination hyperspectral imaging.

Traditional quality control of cod fillets is currently made by manual inspection on candling tables. This is a time consuming and expensive operation, contributing to a significant share of the cost with cod fillet production. In this study, transillumination hyperspectral imaging was implemented as a method for automatic nematode detection in cod fillets moving on a conveyer belt, and evaluated on industrially processed cod fillets.

The absolute sensitivity of digital colour cameras.

A new and improved method to obtain the average spectral pixel responsivity and the quantum efficiency of Digital Single Lens Reflex (DSLR) cameras is outlined. Two semi-professional cameras, the Nikon D300 and the Canon 40D, are evaluated. The cameras red, green and blue pixel responsivities and quantum efficiency are retrieved by illuminating an integrating sphere with a wavelength tunable monochromator.

Sensitivity calibration of digital colour cameras for auroral imaging.

A method to sensitivity calibrate Digital Single Lens Reflective (DSLR) cameras is outlined. A low intensity calibrated light source tunable in wavelength is described. 31 monochromatic lines from 4000 to 7000 A with a bandpass of approximately 12 A were used to find the spectral responses for the D70 and the D200 cameras manufactured by Nikon.

Detection of nematodes in cod (Gadus morhua) fillets by imaging spectroscopy.

A promising method for detection of parasites in whitefish fillets has been developed. By use of imaging spectroscopy it is possible to record both spectral and spatial information from an object. In this work it is shown that by applying a white light transmission setup and imaging spectroscopy to cod (Gadus morhua) fillets, it is possible to make spectral images containing information to differentiate between fish muscle and parasites.

Effects of single wavelength selection for Anisakid roundworm larvae detection through multispectral imaging.

The occurrence of parasites in fillets of commercially important fish species affects both food quality and safety. Presently, the detection and removal of nematode parasites is done by inspection on a light table (candling) and manual trimming of the fillets. This operation is costly and time-consuming and is not effective for detecting and removing all the nematodes in the fillets.

Compounds of parasitic roundworm absorbing in the visible region: target molecules for detection of roundworm in Atlantic cod.

The objective of this study was to contribute to the development of technology that will be able to replace manual operations in processing of fish fillets. Removal of parasites, black lining, remnants of skin, and bloodstains are costly and time-consuming operations to the fish processing industry. The presence of parasites in fish products tends to spoil consumers' appetites.