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Seafood processing

Quality control to ensure uniform products according to specification, typically delivers value through increased customer loyalty as well as reducing of negative feedback from your customer. Product differentiation is another reason to grade your products according to different qualities.

Whether quality for your fish fillet means control over fat content, water content, colour 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. To learn more about how powerful this technology is, please also check out our ability to measure though the shells of crabs.

Seafood processing
Seafood processing
Seafood processing
Seafood processing
Seafood processing

Fat content in fish fillet

Fat content is an important quality parameter for many types of fish. Grading fish such as Salmon, Herring and...

Water content in fish fillet

Measuring water content of fish fillets is especially important for production of wet or dried salted white fish. A...

Colour of fish fillet

Especially for salmon, colour is directly related to how attractive the end product looks. The grades of red in salmon...

Pigment (astaxanthin) in salmon fillet

Whether you want to give feedback to the fish farming part of your company, or you are developing feed, or doing other...

Meat index in crabs

When buying a crab at the supermarket or fish market you hope to find it full of nice crab meat, but this is not always...

Classification of fish fillet based on defects

Blood spots, black spots, melanin or other miscolouring can also be detected and fish can be sorted accordingly. That...