results from subtask 4.2.2
DESCRIPTION
Results from Subtask 4.2.2. Martin Høy Oddvin Sørheim Matforsk AS, Norway. Outline. Latest results Planned activities to finish the subtask Achievement of scientific goals List of publications. Changes at Matforsk. Vegard Segtnan has left Matforsk - PowerPoint PPT PresentationTRANSCRIPT
Results from Subtask 4.2.2
Martin HøyOddvin Sørheim
Matforsk AS, Norway
20.10.2008 Results from 4.2.2 - Meeting in Paris 2
Outline
• Latest results• Planned activities to finish the subtask• Achievement of scientific goals• List of publications
20.10.2008 Results from 4.2.2 - Meeting in Paris 3
Changes at Matforsk
• Vegard Segtnan has left Matforsk• Martin Høy and Oddvin Sørheim have taken over Vegards
responsibilities wrt. TrueFood
• Matforsk has been merged with other Norwegian institutes– Akvaforsk (Ås)– Fiskeriforskning (Tromsø and Bergen)– NorConserv (Stavanger)
• The name of the new corporation is Nofima• The new name of Matforsk will be “Nofima Food”
20.10.2008 Results from 4.2.2 - Meeting in Paris 4
Previous results
• A model for predicting fat content from NIR imaging has been developed (RMSECV = 1.0 %)
• Have developed models for predicting salt from– Only NIR imaging (RMSECV = 0.56
%)– Only CT imaging (RMSECV = 0.40
%)– Combination of NIR and CT (RMSECV = 0.34 %)
20.10.2008 Results from 4.2.2 - Meeting in Paris 5
Experimental design
• Total: 90 fillets: 45 salmon from 3 different weight classes (and fat content classes)
• 10 fillets in each design point• Right and left fillets from the same
fish were always subjected to different salting times
• 30 fillets were taken out of the experiment raw (after NIR and CT)
• 30 fillets were taken out of the experiment after salting (after NIR and CT)
• 30 fillets were smoked and analysed with CT
Salting time
Fillet size/Fat content
Salting time
Fillet size/Fat content
20.10.2008 Results from 4.2.2 - Meeting in Paris 6
Experimental logistics
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Sampling strategy
A
DE
B
CT (salt) NMR (fat reference) Salt reference FT-IR NIR (fat)
D
A
E
BC C
A
DE
B
CT (salt) NMR (fat reference) Salt reference FT-IR NIR (fat)
D
A
E
BC C
20.10.2008 Results from 4.2.2 - Meeting in Paris 8
Fat modelling: NIR interactance imaging
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15 NIR wavelengths
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NIR fat prediction results
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Fat prediction imagesFisk: 16 FettFisk: 17.2034% Share: 20.2078
10 20 30 40 50 60
50
100
150
200
250
0
5
10
15
20
25
30
35
40
45
50Fisk: 20 FettFisk: 19.8969% Share: 23.6285
10 20 30 40 50 60
50
100
150
200
250
3000
5
10
15
20
25
30
35
40
45
50
20.10.2008 Results from 4.2.2 - Meeting in Paris 12
CT salt prediction results (CT only)
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CT salt results with fat included
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Saltcontent raw: 17-L, position 1
50 100 150 200 250 300 350
20
40
60
80
1000
5
10
15
Saltcontent after salting: 17-L, position 1
50 100 150 200 250 300
20
40
60
80
1000
5
10
15
Saltcontent after salting and smoking: 17-L, position 1
50 100 150 200 250 300 350
20
40
60
80
0
5
10
15
Salt prediction images
Tail
NaCl (w/w %)
0
2
4
6
8
10
12
14
16
20.10.2008 Results from 4.2.2 - Meeting in Paris 15
Distribution of fat and salt vs. position
54321
25
20
15
10
5
Position
Mea
n fa
t con
tent
(%
)
A
54321
5.5
5.0
4.5
4.0
3.5
3.0
2.5
2.0
Position
Mea
n N
aCl c
onte
nt (
%)
B
20.10.2008 Results from 4.2.2 - Meeting in Paris 16
Fat versus salt content, all samples
Predicted fat
Salt
3025201510
7
6
5
4
3
2
1
Plugs from all 5 positions
R=-0.17
20.10.2008 Results from 4.2.2 - Meeting in Paris 17
Fat versus salt content, back samples
Predicted fat
Salt
20.017.515.012.510.07.55.0
6
5
4
3
2
3 plugs from back
R=-0.78
20.10.2008 Results from 4.2.2 - Meeting in Paris 18
Fat versus salt content, belly samples
Predicted fat
"Sal
t"
3028262422201816
7
6
5
4
3
2
Plugs from belly
R=-0.06
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Results from salting experiment
3210 32104
2
04
2
0
Position
Salting technique
Salt level
12345
Position
0123
techniqueSalting
Interaction Plot for NaClData Means
Salting levels:0: No salt1: Low2: Medium3: High
Salting technique:0: No salt1: Dry salting2: Brine salting3: Brine injection
Position:1-3: Head to tail4-5: Belly
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Results from salting (continued)
• Position vs technique: Clear differences between positions for dry salting and brine salting. No differences between positions for brine injection
• Technique vs level: Smaller differences between salt levels for dry salting than compared to brine salting and brine injection. Generally higher levels for brine salting than for brine injection.
20.10.2008 Results from 4.2.2 - Meeting in Paris 21
Planned activities (4.2.4)
• Two new experiments will be performed in Jan/Feb 2009• Focus will be on reducing overall salt content• We will use two salting techniques, dry salting and brine
injection, with different salt levels• NaCl will be partially replaced by KCl• Analysis to be performed:
– NIR fat distribution measurements– CT salt distribution measurements– NaCl reference, microbial count, texture
• Aim: Protocol for production of fillets with reduced salt content
20.10.2008 Results from 4.2.2 - Meeting in Paris 22
Planned activities (continued)
• The experiment will be performed in collaboration with WP1• The produced fillets will be tested by a sensory panel and/or by
consumers
• Aim: Identification of sensory properties / consumer preference / acceptance
20.10.2008 Results from 4.2.2 - Meeting in Paris 23
List of publications
• Fat distributional analysis in salmon fillets using non-contact near infrared interactance imaging: A sampling and calibration strategy, Vegard. H. Segtnan, Martin Høy, Frank Lundby, Bjørg Narum and Jens Petter Wold. Submitted to Journal of Near Infrared Spectroscopy.
• Non-contact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging, Vegard. H. Segtnan, Martin Høy, Oddvin Sørheim, Achim Kohler, Frank Lundby, Jens Petter Wold and Ragni Ofstad. Submitted to Journal of Agricultural and Food Chemistry.