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

2. 20.10.2008Results from 4.2.2 - Meeting in Paris2 Outline Latest results Planned activities to finish the subtask Achievement of scientific goals List of publications

3. 20.10.2008Results from 4.2.2 - Meeting in Paris3 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”

4. 20.10.2008Results from 4.2.2 - Meeting in Paris4 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 NIRimaging(RMSECV = 0.56 %) –Only CTimaging(RMSECV = 0.40 %) –Combination of NIR and CT(RMSECV = 0.34 %)

5. 20.10.2008Results from 4.2.2 - Meeting in Paris5 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

6. 20.10.2008Results from 4.2.2 - Meeting in Paris6 Experimental logistics

7. 20.10.2008Results from 4.2.2 - Meeting in Paris7 Sampling strategy

8. 20.10.2008Results from 4.2.2 - Meeting in Paris8 Fat modelling: NIR interactance imaging

9. 20.10.2008Results from 4.2.2 - Meeting in Paris9 15 NIR wavelengths

10. 20.10.2008Results from 4.2.2 - Meeting in Paris10 NIR fat prediction results

11. 20.10.2008Results from 4.2.2 - Meeting in Paris11 Fat prediction images

12. 20.10.2008Results from 4.2.2 - Meeting in Paris12 CT salt prediction results (CT only)

13. 20.10.2008Results from 4.2.2 - Meeting in Paris13 CT salt results with fat included

14. 20.10.2008Results from 4.2.2 - Meeting in Paris14 Salt prediction images Tail

15. 20.10.2008Results from 4.2.2 - Meeting in Paris15 Distribution of fat and salt vs. position

16. 20.10.2008Results from 4.2.2 - Meeting in Paris16 Fat versus salt content, all samples R=-0.17

17. 20.10.2008Results from 4.2.2 - Meeting in Paris17 Fat versus salt content, back samples R=-0.78

18. 20.10.2008Results from 4.2.2 - Meeting in Paris18 Fat versus salt content, belly samples R=-0.06

19. 20.10.2008Results from 4.2.2 - Meeting in Paris19 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

20. 20.10.2008Results from 4.2.2 - Meeting in Paris20 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.

21. 20.10.2008Results from 4.2.2 - Meeting in Paris21 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

22. 20.10.2008Results from 4.2.2 - Meeting in Paris22 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

23. 20.10.2008Results from 4.2.2 - Meeting in Paris23 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.