A MACHINE utilising light to distinguish good quality cod fillet from bad could soon be introduced, according to scientists at Norwegian research institute Nofima – previously Fiskeriforskning.
‘What we are doing is to illuminate the fish with white light and then use a spectrometer,’ says scientist Karsten Heia.
‘In other words, we measure the light coming from the fish, also at wavelengths the eye can’t see.’
Parasitic nematodes, traces of skin remnants, black lining and blood influence the light differently and these differences are registered by the spectrometer.
