Fish Quality Control by Computer Vision

313 Pages·2017·24.811 MB·English

by  Pau, L. F

FISH QUALITY CONTROL
BY COMPUTER VISION
DOOF ECNEICS AND TECHNOLOGY
A Series of Monographs, Textbooks, and Reference Books
Editorial Board
Owen R. Fennema sucraM Karel
University of Wisconsin-Madison Massachusetts Institute of Technology
Gary W. Sanderson Steven R. Tannenbaum
Universal Foods Corporation Massachusetts Institute of Technology
Pieter Walstra John R. Whitaker
Wageningen Agricultural University University of Califomill-Davis
I. Flavor Research: Principles and Techniques. R. Terallishi. I. Homsteill,
P. Issellberg, and E. L. Wick (out of print)
Principles of Enzymology for the Food Sciences. Jolm R. Whitaker
3. Low-Temperature Preservation of Foods and Living Matter. Owell R.
Fennema, Willillm D. Powrie, alld Elmer H. Marth
4. Principles of Food Science
Part I: Food Chemistry, edited by Owell R. Fellllema
Part II: Physical Methods of Food Preservation. Marcus Karel, Owell R.
Fennema, and Daryl B. Lund
5. Food Emulsions, edited by Stig Friberg
6. Nutritional and Safety Aspects of Food Processing. edited by Steve" R.
Tannenbaum
7. Flavor Research: Recent Advances. edited by R. Teranishi, Rohert A.
Flath, and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology, edited by fsrad Saguy
9. Handbook of Tropical Foods, edited by Harvey T. Chilli
10. Antimicrobials in Foods. edited by Alfred La"y Brallen and P. Micha('/
Davidson
11. Food Constituents and Food Residues: Their Chromatographic
Determination, edited by James F. Lawrellce
12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink and
L. J. Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects,
edited by Lawrence J. Machlin
14. Starch Conversion Technology, edited by G. .M A. nav Beynum and .J A.
Roels
15. Food Chemistry: Second Edition, Revised and Expanded, edited by Owen
R. Fennema
16. Sensory Evaluation of Food: Statistical Methods and Procedures,
Michael 0 'Mahony
17. Alternative Sweeteners, .edited by Lyn 0 neirB' Nabors and Robert C
idraleG
18. Citrus Fruits and Their Products: Analysis and Technology, S. .V Ting and
Russell .L Rouseff
19. Engineering Properties of Foods, edited by .M A. Rao and S. S. .H Rizvi
20. Umami: A Basic Taste, edited by orijoY Kawamura and Morley R. eraK
21. Food Biotechnology, edited by Dietrich Kno"
22. Food Texture: Instrumental and Sensory Measurement, edited by Howard
R. Moskowitz
23. Seafoods and Fish Oils in Human Health and Disease, John .E allesniK
24. Postharvest Physiology of Vegetables, edited by .J nnamhcieW
25. Handbook of Dietary Fiber: An Applied Approach, Mark .L Dreher
26. Food Toxicology, Parts A and B,Jose .M Concon
27. Modern Carbohydrate Chemistry,Roger .W Binkley
28. Trace Minerals in Foods, edited by Kenneth .T Smith
29. Protein Quality and the Effects of Processing, edited by R. Dixon spillihP
and John .W Finley
30. Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A.
Attaway. and ahtraM .E Rhodes
31. Foodborne Bacterial Pathogens, edited by Michael .P Doyle
32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth
H.Matthews
33. Industrialization of Indigenous Fermented Foods, edited by Keith .H
Steinkraus
34. International Food Regulation Handbook: Policy· Science· Law,
edited by Roger .D Middlekauff and Philippe Shubik
35. Food Additives, edited by A. lArry ,nenarB .P Michael ,nosdivaD and
Seppo Salminen
36. Safety of Irradiated Foods, .J .F Diehl
37. Omega-3 Fa tty Acids in Health and Disease, edited by Robert S. seeL and
sucraM leraK
38. Food Emulsions. Second Edition, Revised and Expanded,
edited by erdK nossraL and Stig .E grebirF
39. Seafood: Effects of Technology on Nutrition, egroeG .M Pigott and
Barbee .W Tucker
40. Handbook of Vitamins, Second Edition, Revised and Expanded, edited by
Lawrence .J nilhcaM
41. Handbook of Cereal Science and Technology, sualK .J zneroL and leraK
pluK
42. Food Processing Operations and Scale·Up, htenneK .J ,satnelaV noeL
,eniveL dna .J reteP kralC
43. Fish Quality Control by Computer Vision, edited by L. .F uaP dna
R.Olafsson
rehtO semuloV ni noitaraperP
Volatile Compounds in Foods and Beverages, edited by .H esraaM
,airetsiL listeriosis, and Food Safety, toillE .T Ryser dna remlE .H htraM
FISH QUALITY CONTROL
BY COMPUTER VISION
edited by
L. F Pau
Digital Equipment Corporation
Vaibonne, France
R. Olafsson
University of Iceland
Reykjavik, Iceland
CRC Press
Boca Raton London New York
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oT my daughter ellebasI .M .uaP
L. F. Pau

Preface
The fishing and fish product industries today provide the world's
population with a very signtficant fraction of their nutritional
needs. At the same time. ever-stricter health standards are en
forced on these products. whUe at the same time high demands
are put on the quality of the raw and processed material. QUite
differently from the meat industry. the fishing and fish product
industries face a tremendous diversity of catching methods. spe
cies. sizes. shapes. and colors. as well as of preparation methods
(frozen whole fish. salted whole fish. fillets. fish cubes. etc.). This
is why human labor (on board vessels. on board or ashore in
freezing plants. processing plants. in fish farms) represents by
far the largest cost and also skill factor. Only computer vision.
when feaSible. can ensure less fatigue. consistent accuracy.
higher speed and adjustability. besides offering process-related
feedback among handling and processing machines. This in
volves putting together an application-specific combination of
camera sensors. lighting. mechanical handling/reject. real-time
digital image processors. algorithms. software. and user inter
faces.
The main applications are: )1 quality inspection of fish and
fish products for defects. 2) measurement and sorting by length.
weight. species. shape. orientation. etc .• for packaging. handling.
selection. registration. and pricing. 3) analysis for cutting. filet-
v