Fish Fillets
Analyzing fish fillet
Quality control to ensure uniform products according to specification, typically delivers value through increased customer loyalty as well as elimination of “out of spec” claims. Product differentiation is another reason to grade your products according to quality.
Whether quality for your fish fillet means control over fat content, water content, color or defects QVision can deliver a solution. You can also use all this information together either as grading criteria or simply to document and trace your quality.
Fat content
Fat content is an important quality parameter for many types of fish. Grading fish such as Salmon, Herring and Mackerel based on fat content enables uniform quality which improves further processing and yields higher quality end products.
Pigment (astaxanthin) for salmon
Whether you want to give feedback to the fish farming part of your company, or you are developing feed, or doing other research involving pigment content, QVision can help. By using the QVision scanner the amount of total pigment or astaxathin can be measured and documented for each fillet.
Color
Especially for salmon, color is directly related to how attractive the end product looks. The grades of red in salmon is difficult to distinguish even with the human eye, therefore QVision has developed a visual spectrometer that reads even the smallest variations in color.
Water content
Measuring water content of fish fillets is especially important for production of wet or dried salted white fish. A large amount of fish fillet is water therefore getting the drying just right is important for dried fish. Reducing overweight in packing of salted fillet by pre-calculating drip loss can both save a lot of money and eliminate claims.