Nofima reports

Rapport/Report 7/2016 – English summary

Heia, Karsten; Wold, Jens Petter; Skjelvareid, Martin Hansen

Publication details

Publisher: Nofima AS

Issue: 7/2016

Number of pages: 17

International Standard Numbers:
Printed: 978-82-8296-358-9

Open Access: green


In this project, different instrumental techniques have been evaluated with regard to their applicability for quality assessment of whole salmon. The quality parameters addressed were fat content and distribution, fat composition, pigmentation, color, blood, melanin, texture and deformations. The techniques considered most suited for measurements on whole fish were machine vision, NIR and VIS spectroscopy, Raman, X-ray, ultrasound and microwaves. There are no commercial solutions ready for quality assessment of whole salmon. The quality attributes closest to be measured in commercial systems are:

• Fat content and fat distribution (NIR Spectroscopy and X-rays)
• Color/pigmentation (VIS Spectroscopy)
• Deformation and wounds (Machine vision and 3D-profiling)