In recent years, cases of vasskveite (water halibut) syndrome in halibut have been increasing. At the moment, there exists no way to screen for the syndrome immediately after capture, which is problematic for both exporters ...

The fiber structure of tissue in meat and seafood has a significant impact on their perceived quality. However, quantifiable description of muscle structure is challenging. We investigate diffusion tensor imaging (DTI) ...

Mushy Halibut Syndrome (MHS) is a condition that appears in Greenland halibut and manifests itself as abnormally opaque, flaccid and jelly-like flesh. Fish affected by this syndrome show poor meat quality, which results ...

Monitoring plastic ingestion by marine wildlife is important for both characterizing the extent of plastic pollution in the environment and understanding its effect on species and ecosystems. Current methods to detect ...

Enzymatic hydrolysis is becoming a more commonly used method to create high value products from traditionally low value marine by-products. However, improvement to processing is hampered by a lack of ways to characterize ...

Hyperspectral imaging technology is able to provide useful information about the interaction between electromagnetic radiation and matter. This information makes possible chemical characterization of materials in a ...

Freezing of fish is an important processing method that can extend the shelf life of the product but can also lead to significant damage to the tissue if performed incorrectly. In order to thoroughly evaluate different ...