EP1984730A1 - Method of calculating quality parameters of foodstuffs - Google Patents
Method of calculating quality parameters of foodstuffsInfo
- Publication number
- EP1984730A1 EP1984730A1 EP07709217A EP07709217A EP1984730A1 EP 1984730 A1 EP1984730 A1 EP 1984730A1 EP 07709217 A EP07709217 A EP 07709217A EP 07709217 A EP07709217 A EP 07709217A EP 1984730 A1 EP1984730 A1 EP 1984730A1
- Authority
- EP
- European Patent Office
- Prior art keywords
- colour
- individual
- fish
- quality parameters
- values
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
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- 238000005259 measurement Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000011156 evaluation Methods 0.000 claims abstract description 10
- 230000000007 visual effect Effects 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 241000894007 species Species 0.000 claims abstract description 5
- 241001465754 Metazoa Species 0.000 claims abstract description 4
- 241000124008 Mammalia Species 0.000 claims abstract description 3
- 235000019688 fish Nutrition 0.000 claims description 74
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims description 35
- 239000001168 astaxanthin Substances 0.000 claims description 35
- 235000013793 astaxanthin Nutrition 0.000 claims description 35
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims description 35
- 229940022405 astaxanthin Drugs 0.000 claims description 35
- 241000972773 Aulopiformes Species 0.000 claims description 18
- 235000019515 salmon Nutrition 0.000 claims description 18
- FDSDTBUPSURDBL-LOFNIBRQSA-N canthaxanthin Chemical compound CC=1C(=O)CCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)CCC1(C)C FDSDTBUPSURDBL-LOFNIBRQSA-N 0.000 claims description 16
- 235000021466 carotenoid Nutrition 0.000 claims description 14
- 150000001747 carotenoids Chemical class 0.000 claims description 14
- OOUTWVMJGMVRQF-DOYZGLONSA-N Phoenicoxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)C(=O)C(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)C(=O)CCC2(C)C OOUTWVMJGMVRQF-DOYZGLONSA-N 0.000 claims description 8
- 235000012682 canthaxanthin Nutrition 0.000 claims description 8
- 239000001659 canthaxanthin Substances 0.000 claims description 8
- 229940008033 canthaxanthin Drugs 0.000 claims description 8
- 230000002596 correlated effect Effects 0.000 claims description 8
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 claims description 8
- 238000005070 sampling Methods 0.000 claims description 7
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 claims description 4
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 claims description 4
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 claims description 4
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 claims description 4
- 238000004364 calculation method Methods 0.000 claims description 4
- 235000012680 lutein Nutrition 0.000 claims description 4
- 239000001656 lutein Substances 0.000 claims description 4
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 claims description 4
- 229960005375 lutein Drugs 0.000 claims description 4
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 claims description 4
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 claims description 4
- 235000010930 zeaxanthin Nutrition 0.000 claims description 4
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- 229940043269 zeaxanthin Drugs 0.000 claims description 4
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- 235000019197 fats Nutrition 0.000 description 20
- 239000000523 sample Substances 0.000 description 13
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- 238000010200 validation analysis Methods 0.000 description 11
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- 238000005286 illumination Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000277289 Salmo salar Species 0.000 description 3
- 239000002131 composite material Substances 0.000 description 3
- 238000004128 high performance liquid chromatography Methods 0.000 description 3
- 230000001932 seasonal effect Effects 0.000 description 3
- 238000003307 slaughter Methods 0.000 description 3
- 241000277263 Salmo Species 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
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- 241000238424 Crustacea Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/0064—Accessories for use during or after slaughtering for classifying or grading carcasses; for measuring back fat
- A22B5/007—Non-invasive scanning of carcasses, e.g. using image recognition, tomography, X-rays, ultrasound
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
- G01N33/12—Meat; Fish
Definitions
- the invention relates to a method for calculating quality parameters of foodstuffs, particularly meat products, especially from fish. More specifically, the invention relates to the use of a portable instrument in combination with multivariate modelling for calculating colour, chemical contents of pigment, fat and water in the field, for example in a production facility, in a slaughterhouse or in a works laboratory.
- the characteristic size of an individual is meant one or more dimensions, for example length 'or diameter, area, volume and/or weight, sufficient to provide a characteristic of the individual.
- the characteristic quantity may be described for example by length and/or .weight .
- the measurements are made on an individual of the foodstuff, for example a slaughtered fish, and is based on the measurement of reflected, visible light in combination with information about the physical properties of the individual, such as the length and weight of the fish, and information about date of sampling. Multivariate models are made, calibrated against reference values.
- a characteristic feature of salmonoids is that the muscles have a distinct red colour.
- the red colour is caused essentially by the natural pigment astaxanthin. Astaxanthin is produced in phytoplankton and finds it way up through the food chain through small crustaceans, which are then eaten by salmonoids.
- pigments such as canthaxanthin, lutein, zeaxanthin,- and in what follows, the pigments are also called, by a collective term, carotenoids.
- the degree of red colouring is considered by many consumers as an important quality parameter when they are to buy salmon in the form of fillets or chops. Salmon is also used by the processing industry for producing, for example, smoked salmon and gravlax (brine-cured salmon) . An important quality parameter of smoked salmon and gravlax is the degree of red colouring after processing.
- red colour is important to the evaluation of the quality of the products that reach the consumer, measuring the red colour before removing fish for slaughtering is also important. If the colouring of the fish is too poor, this will give a deduction in the price to the farmer and the fish will be difficult to sell, in particular in markets expecting a bright red colour in the fish flesh.
- the degree of red colouring can be determined visually by comparing the red colour of the flesh to the red colour of a standardized set of colour cards.
- the set of colour cards is a collection of coloured cardboard cards, in which red colour saturation and intensity increase from card to card. Best known is the so-called Roche colour fan (Roche SalmoFanTM) in which the cards are numbered from 20 to 34.
- the colour of the fish flesh is given a Roche colour card value based on which card is the closest to the colour of the fish flesh. This test is basically easy to perform on completely fresh fish and can be carried out without any other means than the colour cards.
- the use of standardized colour cards is well established, and the Roche colour card value is established as a standard.
- colour cards are subjective ways of determining colour, in which several factors affect the result. Natural- light will vary with time of day and the meteorological conditions. Attempts have been made to remedy this by the use of a standardized illumination box (for instance the Salmon Colour Box, Skretting AS, Stavanger, Norway in which the light source is fluorescent tubes) .
- a standardized illumination box for instance the Salmon Colour Box, Skretting AS, Stavanger, Norway in which the light source is fluorescent tubes.
- a known disadvantage of fluorescent tubes is that the colour content of the light may vary over the life span of the fluorescent tube. Further, such an illumination box has an open side, where lateral light will enter to fall on the sample.
- the fillet is built of muscle fibres alternating between connective tissue and fat. This complicates the visual colour measuring.
- the perception of colour is different from person to person. It has turned out in practice that different observers may grade the same piece of fish with a difference of 3 on the Roche colour card scale, for example from 22 to 24. In addition it is of importance whether the observer has an economic interest in the result. Thus, a seller will have a tendency to grade higher than a buyer.
- the red colour can also be determined by analysing the chemical contents of astaxanthin in the fish flesh.
- Chemical analysis of astaxanthin is complicated and can only be carried out in laboratories by trained personnel .
- Equipment like HPLC High Performance Liquid Chromatography
- HPLC High Performance Liquid Chromatography
- a fish farmer must send away the fish or piece of fish to be analysed. The answer will come after several days, and there is a considerable cost in having such an analysis carried out.
- Another method is the use of NIR ( "Near-Infrared Reflectance") . This technique is based on a reference material, in which astaxanthin and other carotenoids are determined by conventional chemical analysis.
- NIR spectrum is taken of the same material, and by means of multivariate, statistical techniques connections are found between- spectrum and chemical contents. This connection is expressed in an NIR equation. This NIR equation is used to predict the contents of carotenoids, for example astaxanthin, when new samples are analysed.
- NIR analysis is quicker and less expensive than a chemical analysis.
- the instrument itself is an expensive and stationary instrument and it is not remunerative for the individual fish farmer to invest in an instrument of his own. Therefore, also in this case, the fish farmer must send the sample away, and it takes several days before the answer is available.
- NIR/VIS instrument an NIR instrument also measuring visible light
- NIR instruments come in many sizes and designs, and they are used in calibrations against parameters corresponding to those used by the applicant. Potentially, small portable NIR- VIS instruments may also be used for the purpose. These use a relatively wide wave range, which makes the calibration relatively robust. But the instruments are generally expensive, they will be problematic to standardize in such a way that the same calibration may be used on the entire instrument park, and the data processing is complicated as many variables (signals or reflections from different wave lengths) are used.
- the background of the invention is that there is a need for quick and objective decisions on the quality parameters of fish.
- Today colour can be determined manually (also in the field) by means of colour cards under standardized light conditions, but the method is subjective and relatively inaccurate.
- the method should be so simple that it can be carried out at the production facility, that is to say the fish enclosures, or in any case in close connection thereto, such as on feeding barges, work boats, piers or indoors on land.
- a colorimeter is used for colour measuring of surfaces and can be used to determine the position of a colour in the so-called NCS system. Attempts have been made to use colorimeters to determine the colour of fish flesh.
- the colorimeter primarily gives colour values expressed as XYZ values, again expressed as L*, a* and b* values, L* being the lightness factor (black/white) , a* being red/green chromaticity and b* yellow/blue chromaticity.
- the colorimeter gives the values "Chroma” (C* ab ) and "Hue" (H° ab ) . These values are functions of L*, a* and b* and are measures of colour intensity and colour composition respectively. The functions are
- the colorimeter may be a hand-held instrument and is placed to lie or stand on the sample in such a manner that light does not enter from the side onto the surface to be measured.
- the colorimeter has an internal light source and this is calibrated continuously by software which is an integrated part of the instrument.
- the colorimeter measures within visible light. Thus, it will respond relatively little to the amount of fat in the sample: This makes it difficult to achieve a correlation with a visually read colour card value.
- the invention has as its object to remedy or reduce at least one of the drawbacks of the prior art.
- the object of the invention is to perform an objective and quick analysis of the flesh quality of a fish, with an emphasis on the chemical contents of carotenoids like astaxanthin and canthaxanthin, chemical content of fat and colour card value of the fish muscle.
- a method as described also makes it possible to use a portable colour-measuring instrument like a digital camera or a colorimeter in accordance with the object of the invention.
- Such instruments and the colorimeter in particular are not dependent on standardized light conditions and make use of built-in means for recalibration and are therefore independent of external means of calibration.
- the calibration equations are used for the calculation of the chemical contents of pigment, colour card value and chemical contents of fat.
- These will be part of the software of a computer, for example a laptop which may be located adjacent to the colorimeter, or of a central computer which is reached via, for example, an Internet interface.
- the read L*, a* and b* values are used as input values together with the measured length and weight of the fish and date of sampling. It will thereby be possible to carry out the desired prediction immediately.
- the results may be recorded manually in a separate form for example, or electronically.
- results will be provided there and then, without any fish having to be sent to a centrally located analysing instrument or laboratory. This will enable, for example, analysis, evaluation and subsequently the choice of the optimum fish feed when the farmer and feed consultant meet at the farming facility. A better and quicker choice can then be made. Similarly, the invention will contribute to an electronic colour card measurement which may serve as objective documentation of the fish in buying and selling.
- the present invention could be used when determining certain quality parameters also of other foodstuffs.
- the invention is not limited to comprising salmon only.
- the invention relates to a method of calculating a range of quality parameters, for example colour, pigment content, fat and/or water content, of a foodstuff, in particular a foodstuff of animal origin, for example meat from fish and mammals, characterized in that the method comprises the steps of providing a representative individual of the foodstuff; determining the characteristic size of the individual, for example length, area, volume and/or weight; positioning the measuring lens of a colour measuring instrument at a surface of the foodstuff representative of the quality parameters, and measuring the L*, a* and b* values (Chroma and Hue values) of the surface; comparing the measured values for the size of the present individual and colorimetric data to a multivariate model provided in advance, representative of a population of the species of the individual, the multivariate model being formed by mathematical processing of chemical analysis results, visual colour evaluation and individual size for the population and comprising correlation factors between the measured colorimetric data and a range of measured quality parameters, in order thereby to derive the quality parameters of the present individual in
- the colour-measuring instrument is preferably taken from a group consisting of colorimeter and digital camera.
- the size of the individual is preferably described by means of two or more characteristic sizes, including weight.
- the chemical analysis results advantageously include the contents of carotenoids and also fat and water content.
- the carotenoids are preferably taken from the group consisting of astaxanthin, canthaxanthin, lutein and zeaxanthin.
- the visual colour evaluation is preferably indicated in a standardized value, for example a colour card value.
- the method includes the step of recording the date of measuring for the individual, the multivariate model being correlated also with the sampling dates in the population for the chemical analysis results and the visual colour evaluation.
- the individual is a salmon.
- the derived colour is indicated as a Roche colour card value.
- the invention further relates to the use of a colour- measuring instrument for the calculation of one or more quality parameters of the foodstuff, the Chroma and Hue values (L*, a*, b*) being processed in a mathematical multivariate model.
- Figure 1 shows observed seasonal variations in fat and pigment for Atlantic salmon of 2-4 kg
- Figure 2 shows predicted Roche colour card values versus read Roche colour card values for a validation set in example 1 ;
- Figure 3 shows predicted Roche colour card values versus read Roche colour card values for the validation set in example 2 ;
- Figure 4 shows predicted astaxanthin values versus analytical astaxanthin values for the validation set in example 2 ;
- Figure 5 shows predicted fat values versus analytical fat values for the validation set in example 2.
- Figure 6 shows predicted water content values versus analytical water content values for the validation set in example 2.
- multivariate calibration techniques are applied to a combination of easily accessible data from a colorimeter instrument and information on physical data of a measured individual, for salmon characteristic quantity data like length and weight, and sampling date used in the models to incorporate the relevant seasonal variations for the parameters calculated.
- the surprising effect is that in the method according to the invention a digital camera or a colorimeter can be used for purposes, for which it is basically not well suited.
- this is produced by cutting the fish right behind the dorsal fin ("chop cut"). The area between the vertebra and dorsal fin was measured. Alternatively, measuring can be done on a fillet at a corresponding place in the fillet, that is to say right behind the dorsal fin and above the vertebra. Weight (round fish) and length were recorded for each fish.
- the error of prediction was 1.3 units. This is somewhat high, but still satisfactory on the basis that the reference value is measured subjectively by means of Roche colour .cards and that the lens of the colorimeter is somewhat small, which limits the area measured.
- composite samples are included.
- the value of weight, length and Roche colour card value is an average value for each of the samples of the composite, whereas astaxanthin, fat and water content were determined on the composite sample as such.
- Figure 3 shows predicted value versus read Roche colour card value for the validation set .
- the error of prediction expressed as the RMSEP was 0.7 units, which is very good, in particular when seen in relation to the fact that the reference value results from a subjective reading.
- Figure ' 4 shows the predicted value versus analytical astaxanthin value for the validation set.
- the error of prediction expressed as the RMSEP was 0.6 mg/kg, which is very good.
- Figure 5 shows the predicted value versus analytical fat value for the validation set.
- the error of prediction expressed as the RMSEP was 0.8 %, which is very good.
- Figure 6 shows the predicted value versus analytical fat value for the validation .set.
- the error of prediction expressed as the RMSEP was 0.8 %, which is very good.
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Medicinal Chemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Computer Vision & Pattern Recognition (AREA)
- Biophysics (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
- Spectrometry And Color Measurement (AREA)
Abstract
Description
Claims
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
NO20060609A NO324583B1 (en) | 2006-02-07 | 2006-02-07 | Method of calculating chemical and visual quality parameters for foods |
PCT/NO2007/000034 WO2007091895A1 (en) | 2006-02-07 | 2007-02-02 | Method of calculating quality parameters of foodstuffs |
Publications (2)
Publication Number | Publication Date |
---|---|
EP1984730A1 true EP1984730A1 (en) | 2008-10-29 |
EP1984730A4 EP1984730A4 (en) | 2013-05-22 |
Family
ID=38345413
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP07709217.9A Withdrawn EP1984730A4 (en) | 2006-02-07 | 2007-02-02 | Method of calculating quality parameters of foodstuffs |
Country Status (8)
Country | Link |
---|---|
EP (1) | EP1984730A4 (en) |
JP (1) | JP2009526222A (en) |
AU (1) | AU2007212825B2 (en) |
CA (1) | CA2642482C (en) |
DK (1) | DK177150B1 (en) |
NO (1) | NO324583B1 (en) |
NZ (1) | NZ569591A (en) |
WO (1) | WO2007091895A1 (en) |
Families Citing this family (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP5164267B2 (en) * | 2008-11-11 | 2013-03-21 | 島根県 | How to discriminate quality of salmon |
CN102353632A (en) * | 2011-06-28 | 2012-02-15 | 上海谷绿旺农业投资管理有限公司 | Color atla for determining pork freshness and manufacturing method thereof |
CN104569273B (en) * | 2015-01-21 | 2016-06-22 | 华南理工大学 | The HPLC-MS/MS detection method of 11 kinds of edible synthesized coloring matters in a kind of meat or meat products |
CN104931428B (en) * | 2015-05-26 | 2017-11-28 | 南京中医药大学 | A kind of method of cape jasmine concocting process On-line Control |
JP7187931B2 (en) * | 2018-09-27 | 2022-12-13 | 東芝ライテック株式会社 | Light source evaluation method |
CN117092041A (en) * | 2023-08-22 | 2023-11-21 | 中国水产科学研究院 | Rapid detection method for muscle quality of living carp based on hyperspectral imaging technology |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH0246275B2 (en) * | 1984-10-05 | 1990-10-15 | Anzai Seisakusho | KOKURUITONOSHIKISAISENBETSUKI |
JPH07167780A (en) * | 1994-10-25 | 1995-07-04 | Makio Akimoto | Food preshness-judging device |
NO306652B1 (en) | 1998-03-10 | 1999-12-06 | Nutreco Aquaculture Res Centre | Farmed fish feed in the form of a diet feed and the use of feed for a special feeding period |
EP1200814A1 (en) * | 1999-07-28 | 2002-05-02 | Hydro Seafood Norway A.S. | Method and apparatus for determining quality properties of fish |
NO317714B1 (en) | 2002-11-08 | 2004-12-06 | Akvaforsk Inst For Akvakulturf | Lighting Box |
-
2006
- 2006-02-07 NO NO20060609A patent/NO324583B1/en unknown
-
2007
- 2007-02-02 CA CA2642482A patent/CA2642482C/en active Active
- 2007-02-02 AU AU2007212825A patent/AU2007212825B2/en active Active
- 2007-02-02 NZ NZ569591A patent/NZ569591A/en unknown
- 2007-02-02 EP EP07709217.9A patent/EP1984730A4/en not_active Withdrawn
- 2007-02-02 JP JP2008554168A patent/JP2009526222A/en active Pending
- 2007-02-02 WO PCT/NO2007/000034 patent/WO2007091895A1/en active Application Filing
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2008
- 2008-09-05 DK DKPA200801232A patent/DK177150B1/en active
Non-Patent Citations (4)
Title |
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FORSBERG ET AL: "A pigmentation model for farmed Atlantic salmon: Nonlinear regression analysis of published experimental data", AQUACULTURE, ELSEVIER, AMSTERDAM, NL, vol. 253, no. 1-4, 21 October 2005 (2005-10-21), pages 415-420, XP005336456, ISSN: 0044-8486, DOI: 10.1016/J.AQUACULTURE.2005.09.004 * |
NORRIS A T ET AL: "Estimates of phenotypic and genetic parameters for flesh colour traits in farmed Atlantic salmon based on multiple trait animal model", LIVESTOCK PRODUCTION SCIENCE, ELSEVIER SCIENCE, AMSTERDAM, NL, vol. 89, no. 2-3, 26 April 2004 (2004-04-26), pages 209-222, XP004563711, ISSN: 0301-6226, DOI: 10.1016/J.LIVPRODSCI.2004.02.010 * |
QUINTON C D ET AL: "Development of an Atlantic salmon (Salmo salar) genetic improvement program: Genetic parameters of harvest body weight and carcass quality traits estimated with animal models", AQUACULTURE, ELSEVIER, AMSTERDAM, NL, vol. 247, no. 1-4, 30 June 2005 (2005-06-30), pages 211-217, XP004912491, ISSN: 0044-8486, DOI: 10.1016/J.AQUACULTURE.2005.02.030 * |
See also references of WO2007091895A1 * |
Also Published As
Publication number | Publication date |
---|---|
NO20060609L (en) | 2007-08-08 |
EP1984730A4 (en) | 2013-05-22 |
DK177150B1 (en) | 2012-02-20 |
NO324583B1 (en) | 2007-11-26 |
CA2642482C (en) | 2012-03-20 |
AU2007212825B2 (en) | 2010-09-09 |
JP2009526222A (en) | 2009-07-16 |
DK200801232A (en) | 2008-09-05 |
WO2007091895A1 (en) | 2007-08-16 |
AU2007212825A1 (en) | 2007-08-16 |
CA2642482A1 (en) | 2007-08-16 |
NZ569591A (en) | 2011-12-22 |
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