Dr.Edwin,
I think the point you are trying to make is to avoid any flaw in the organoleptic selection of the fish fillet. In Nile Perch factories, the flow is very fast, making the sorting girls/boys overlook the quality, when the supervisory eyes are directed away from them. The processing personnel in Mwanza are the best trained to assess the quality of fillet which is supposed to be prime quality as most are airfreighted chilled.
Dr.Edwin, Your boss wouldn't be interested to invest in such a high value investment, rather concentrate on investing on the quality upstream, after catching, storing and transporting, so that you can avoid any flaw by sorters in the processing.
Best Regards
Shahul Hameed.
Grand Lake Co for Fish,
Abu Simbel Tourist City,
Aswan,
Egypt.
Mob: +20 12 617 8081
Fax: +20 97 340 1262
----- Original Message -----
From: hmlupin@libero.it
To: doctoredwin2003
Cc: seafood
Sent: Saturday, October 13, 2007 12:13 PM
Subject: Re:electronic noses
Dear Edwin,
Even if some devices have been developed on the line you mention, they definitely will not be cheap (not to say reliable enough) to utilize with fresh (and frozen) Nile Perch fillets. As you mention in your note you have an integrated problem, texture + colour + odour.
The machine you want should be able to touch, to see (in colour according with the wavelength radiation humans see) and to smell (if not as a human at least some key volatile compounds). Not only should that produce a single output answer, which integrates (in some way) all the single evaluations, which means a sort of computer. I would be tempted to add that the computer should have a "self learning" programme that allow it to gain experience from each lecture.
At this point we can ask ourselves why to design such a machine (that is theoretically possible) if humans can perform all that much more easily, cheaply and despite unavoidable errors, surely, at the end, with more reliability than machines.
In addition humans eat fish and machines don't. This is very important because we are discussing here about aspects of (edible) quality of interest to consumers. There are many aspects that go into sensory evaluations that escape sensory score tables.
To perform sensory analysis the key point is to be well trained, but this is not difficult, if somebody could help you to take the first steps and think how to do. The key point to remember is that sensory analysis is not apply blindly score tables, but to think about what are you doing (the "computer" that integrates all and learn something more from each lecture).
Fortunately in your country you have very good and gifted fish technologists to whom to ask for assistance. They were working on the problem you have today more than 20 years ago. Start with Frank Nanyaro (from the Fish Inspection Service) that surely will tell you what to do. But of course there are other people like John Makene, Michael Mlay, Thomas Maembe and their disciples that surely can help you. You can tell them that I indicated you to do so. As a general recommendation look at your country first, give credit and trust your own people.
Kind regards.
Hector M. Lupin
---------- Initial Header -----------
>From : owner-seafood@ucdavis.edu
To : "Seafood research and extension information exchange" seafood@ucdavis.edu
Cc :
Date : Mon, 8 Oct 2007 05:43:46 -0700 (PDT)
Subject : electronic noses
> Hi all,
>
> could anyone update me if an electronic instrument that can be used to substitute manual
>
> organoleptic selection of fish fillets is available in the market.We have conducted trials with
>
> the torrymeter but it indicates poor/good texture only ,it does not help with colour or odour.
>
> We process nile perch fillets from lake victoria.
>
> Thanks and Best Regards
>
> Edwin Okong'o
> Mwanza Fishing Industries Ltd'
> P.O.Box 348
> Mwanza Tanzania
>
>
> ---------------------------------
> Shape Yahoo! in your own image. Join our Network Research Panel today!
------------------------------------------------------
Leggi GRATIS le tue mail con il telefonino i-modeT di Wind
http://i-mode.wind.it/
This archive was generated by hypermail 2b29 : Sat Oct 13 2007 - 03:50:44 PDT