Results from Subtask 4.2.2

1. Results from Subtask 4.2.2 Martin Høy Oddvin Sørheim Matforsk AS, Norway

2. Outline • Latest results • Planned activities to finish the subtask • Achievement of scientific goals • List of publications 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” 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 %) 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 Results from 4.2.2 - Meeting in Paris

6. Experimental logistics Results from 4.2.2 - Meeting in Paris

7. Sampling strategy Results from 4.2.2 - Meeting in Paris

8. Fat modelling: NIR interactance imaging Results from 4.2.2 - Meeting in Paris

9. 15 NIR wavelengths Results from 4.2.2 - Meeting in Paris

10. NIR fat prediction results Results from 4.2.2 - Meeting in Paris

11. Fat prediction images Results from 4.2.2 - Meeting in Paris

12. CT salt prediction results (CT only) Results from 4.2.2 - Meeting in Paris

13. CT salt results with fat included Results from 4.2.2 - Meeting in Paris

14. Salt prediction images Tail Results from 4.2.2 - Meeting in Paris

15. Distribution of fat and salt vs. position Results from 4.2.2 - Meeting in Paris

16. Fat versus salt content, all samples R=-0.17 Results from 4.2.2 - Meeting in Paris

17. Fat versus salt content, back samples R=-0.78 Results from 4.2.2 - Meeting in Paris

18. Fat versus salt content, belly samples R=-0.06 Results from 4.2.2 - Meeting in Paris

19. Results from salting experiment Salting levels: 0: No salt 1: Low 2: Medium 3: High Salting technique: 0: No salt 1: Dry salting 2: Brine salting 3: Brine injection Position: 1-3: Head to tail 4-5: Belly Results from 4.2.2 - Meeting in Paris

20. 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. 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 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 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. Results from 4.2.2 - Meeting in Paris