Abstract
The objectives of this project have been to image bones in whole fish and fillets in 9 different spices and to provide detailed information about the size, orientation and location of pinbones and the walking stick bone in fillets. For each spices 2-4 fillets were CT scanned and analyzed. The bones and fillet were segmented and length, thickness, position and orientation of the pinbones were estimated
Comparison with manual control measurements for some of the fillets showed that all the bones were detected, but there were some deviations in the length and thickness measures. These deviations were mainly due to limitations in CT resolution.
In this study we found that the spices have a mean pinbone thickness between 0.6-1.1 mm and mean length between 9-48 mm.
We present in this report initial analysis of the data. However, the goal of this project has primarily been to assemble a relevant dataset as a basis for further analysis. To enable independent analysis, all data is made available electronically for download.
Oppdragsgiver: FHF
Comparison with manual control measurements for some of the fillets showed that all the bones were detected, but there were some deviations in the length and thickness measures. These deviations were mainly due to limitations in CT resolution.
In this study we found that the spices have a mean pinbone thickness between 0.6-1.1 mm and mean length between 9-48 mm.
We present in this report initial analysis of the data. However, the goal of this project has primarily been to assemble a relevant dataset as a basis for further analysis. To enable independent analysis, all data is made available electronically for download.
Oppdragsgiver: FHF
