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The construction industry is increasingly adopting off-site and modular construction methods due to the advantages offered in terms of safety, quality, and productivity for construction projects. Despite the advantages promised by this method of construction, modular construction factories still rely on manually-intensive work, which can lead to highly variable cycle times. As a result, these factories experience bottlenecks in production that can reduce productivity and cause delays to modular integrated construction projects. To remedy this effect, computer vision-based methods have been proposed to monitor the progress of work in modular construction factories. However, these methods fail to account for changes in the appearance of the modular units during production, they are difficult to adapt to other stations and factories, and they require a significant amount of annotation effort. Due to these drawbacks, this paper proposes a computer vision-based progress monitoring method that is easy to adapt to different stations and factories and relies only on two image annotations per station. In doing so, the Scale-invariant feature transform (SIFT) method is used to identify the presence of modular units at workstations, and the Mask R-CNN deep learning-based method is used to identify active workstations. This information was synthesized using a near real-time data-driven bottleneck identification method suited for assembly lines in modular construction factories. This framework was successfully validated using 420 h of surveillance videos of a production line in a modular construction factory in the U.S., providing 96% accuracy in identifying the occupancy of the workstations and an F-1 Score of 89% in identifying the state of each station on the production line. The extracted active and inactive durations were successfully used via a data-driven bottleneck detection method to detect bottleneck stations inside a modular construction factory. The implementation of this method in factories can lead to continuous and comprehensive monitoring of the production line and prevent delays by timely identification of bottlenecks.

Handbook on Fish Processing and Preservation will be helpful to enlighten students, industrialists and entrepreneurs on different aspects of fish handling, processing, preservation, storage and marketing. The book covers fourteen Chapters such as 1. Physical Characteristics of Fish, 2. Chemical Characteristics of Fish, 3. Biological Characteristics of Fish, 4. Post Mortem Changes in Fish and Safety Hazards, 5. Microbiology of Fish and Fish Products, 6. Wet Fish Handling and Preparation, 7. Chilling and Chill Store, 8. Freezing and Cold Storage, 9. Canning of Fish, 10. Fish Paste Products, 11. Fish Curing, 12. Fish Products, 13. Fish By-Products and 14. Food Additives in Fish Processing. This will be helpful for students in fisheries discipline, industrialists and also entrepreneurs involved in fish processing and preservation.Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka.

Histamine in fish and fish products: An 8-year survey. Follow up and official control activities in the Abruzzo region (Central Italy)

Efficacy of electrolyzed oxidizing water as a pretreatment method for reducing Listeria monocytogenes contamination in cold-smoked Atlantic salmon (Salmo salar)

Identification and semi-quantification of Atlantic salmon in processed and mixed seafood products using Droplet Digital PCR (ddPCR)

Ten samples of Atlantic salmon ( Salmo salar L.) caught in the Mezen River in the Mezensky District of the Arkhangelsk Region were prepared by the methods traditional for this place: cooking, frying, baking and salting. Methods for fish preparation, utensils and auxiliary materials were chosen based on the data of survey of the local population. The study assessed experimentally an effect of four methods of culinary processing on the concentration of six elements in the fish fillet: mercury (Hg), arsenic (As), lead (Pb), cadmium (Cd), zinc (Zn) and copper (Cu). Analysis of the results of the experiment demonstrates changes in all six elements in the Atlantic salmon fillet upon culinary processing irrespective of the chosen method, although each method affected these indicators in different degrees. As a result of the study, it has been established that the cooking process led to a decrease in the level of mercury and arsenic in Atlantic salmon in the highest degree. This method of fish preparation is also preferable for the maximum preservation of essential elements — zinc and copper. With that, arsenic and lead are drawn into the broth during cooking. It has been shown that it is best to salt Atlantic salmon to reduce a concentration of cadmium. Salting also demonstrated a significant reduction in the levels of mercury in the fish fillet. However, salting also reduces the concentration of essential zinc and copper. Frying and baking demonstrated the similar effect on changes in the levels of cadmium and copper. It has been confirmed that fish preparation at a high temperature (frying, baking) facilitates a decrease in the levels of essential zinc and copper.

Carbon neutrality has become a goal of European Union countries as they held agreement on the European Green Deal; the goal needs to be achieved by 2050. To achieve this goal production industry plays major role as this sector produces considerable amount of greenhouse gas emissions. This paper analyses processes within fish processing industry as the consumption of fish products has increased; therefore, production rate in this area also has been growing. Even more, the consumption of fish products per capita is forecasted to keep increasing for at least the next further years as fish products are great protein source. Thus, it is important to improve efficiency in the fish processing industry, to reduce the amount of emissions, waste and pollution produced in the industry, to evaluate the use of water and energy as well as the resources used in order to achieve sustainable production and carbon neutrality. Data envelopment multicriteria analysis method was used in this research to evaluate energy efficiency in the fish processing industry within sterilization process. The results have shown that the full water immersion autoclave and the water and steam autoclaves are the most efficient from four technologies analysed.

Fish and fishery products are among the most important sources of nutritional components for human health, including high-quality proteins, essential vitamins, minerals, and healthy polyunsaturated fatty acids. Fish farming and processing technologies are continuously evolving to improve and enhance the appearance, yield, and quality of fish and fish products from farm to fork throughout the fish supply chain, including growth, postharvest, treatment, storage, transportation, and distribution. Processing of fish involves a period of food withdrawal, collection and transportation, the process of stunning, bleeding, chilling, cutting, packaging, and byproduct recycling. Cutting is a set of crucial operations in fish processing to divide the whole fish into smaller pieces for producing fish products (e.g., fish fillets, steaks, etc.). Various techniques and machinery have been introduced in the field to advance and automate cutting operations. This review aims to provide a comprehensive review of fish cutting techniques, machine vision and artificial intelligence applications, and future directions in fish industries. This paper is expected to stimulate research on enhancing fish cutting yield, product diversity, safety and quality, as well as providing advanced solutions for engineering problems encountered in the fish industry.

Anisakis pegreffii and A. simplex sensu stricto (s.s.) are the main etiological agents causing human anisakiasis. Here, we aimed to investigate based on the pepsin digestion method of the occurrence of Anisakis larvae in imported deep-frozen whole Atlantic mackerel (Scomber scombrus) from FAO 27 to Turkey and smoked Norwegian farmed Atlantic salmon fillets (Salmo salar) between 2018 and 2019. A total of 100 whole Atlantic mackerel and 180 Atlantic salmon fillets were randomly sampled from local Turkish supermarkets. No Anisakis larvae were detected in smoked Atlantic salmon fillets. In total, 827 Anisakis larvae were found in mackerel, and the prevalence was 68% (68/100). The mI and mA of Anisakis larvae in mackerel were 13.1 and 8.2, respectively. Whereas the 95.28% (788/827) of the Anisakis larvae were found in abdominal cavity/viscera, the 4.72 % (39/827) of the larvae in the muscle. The prevalence and mI of Anisakis larvae in the abdominal cavity/viscera and muscle of mackerel was 63.0% (63/100) and 42.0% (42/100), and 12.5 and 0.9, respectively. The subsample of 100 larvae was molecularly identified by ITS RFLP patterns. The 99 (99.0%) larvae were identified as A. simplex (s.s.), and 1 (1.0%) larva was A. pegreffii. Consequently, there is low or no risk of anisakiasis in smoked farmed Atlantic salmon for Turkish consumers. The 42.0% prevalence of zoonotic Anisakis species larvae in imported Atlantic mackerel fillets could have public health risk in Turkish consumers for anisakiasis or allergy.

This study was performed to determine the presences of Listeria species in three fish processing factories in Izmir, Turkey. Gilt head seabream ( Sparus aurata ) has been processed in three factories and exported as frozen to other foreign countries. Listeria spp. expecially Lis­teria monocytogenes can be a point under consideration of fish processing factories while exporting. For this purpose; A total of 300 samples were examined for Listeria spp in three fish processing factories to determine the contamination levels of fish processing factories with Listeria spp. Samples were taken from units of fish processing factories such as (boxes, processing tables, floors) and equipments (processing coats, gloves) and also processed products (frozen fish). According to the results of this study, Listeria monocytogenes was isolated from 21 or 7% of the samples Listeria ivanovi was isolated from 15 or 5% of the samples and Listeria welshimeri/innocua was isolated from 2 or 0.6% of the samples collected from three factories. Listeria welshimeri/innocua was only isolated from the processing coats (2 or 11%) in factory A. However, Listeria monocytogenes was isolated from boxes (1 or 6%), processing tables (2 or 11%), floor (4 or 22%), processing coats (3 or 17%), gloves (6 or 33%) and frozen fish (5 or 50%) samples taken from the factory C. Except for frozen fish, Listeria ivanovi was isolated from boxes (7 or 39 %), processing tables (3 or 17%), floor (3 or 17%), processing coats (1 or 6 %) and gloves (1 or 6%) taken from the factory B. The incidence of Listeria species in the production line of fish processing factories points out that contamination can occur during fish processing stage. Therefore, Listeria spp. must be controlled during processing of fishery products. Proper cleaning and sanitation programme of fish processing factories must be applied. Samples must be taken and examined regularly from every units and equipments of fish processing factories to avoid the contamination and spread of Listeria spp in fish processing factories. Cleaning of fish processing equipments and fish processing units could be very important in order to avoid the occurrence of cross contamination of the fishery products. It must be taken hygienic precautions because of the contamination of Listeria spp. Besides HACCP plan must be applied to prevent recontamination of Listeria species to fishery products and it must be also applied to eradicate Listeria species from the fish processing factories.

Pancreas disease (PD) is a viral disease of farmed salmonid fish, which causes huge economic losses. Pathological changes in skeletal muscle, pancreas and heart are hallmarks of PD. Stakeholders in the fish-smoking industry have claimed that fillets from PD-affected Atlantic salmon, Salmo salar L., are of poor quality. We therefore examined harvest-ready, clinically healthy Atlantic salmon from a population of fish previously affected by PD. Histopathological changes in skeletal muscle tissues ranged from minor to severe. Fillet quality measurements showed that fish with severe skeletal muscle changes provided a paler raw fillet and a yellowish and harder cold-smoked fillet than normal. PD had no significant effect on fillet gaping, bacteriological quality or off-odour development during storage. An unexpected finding was a significant subendocardial fibrosis in 23% of the PD-affected fish. The latter may indicate susceptibility to stress-related heart failure.

RNA-seq reveals temporal differences in the transcriptome response to acute heat stress in the Atlantic salmon (Salmo salar)

Immunoregulation in fish II: Intermolecular-induced suppression of antibody responses studied by haptenated antigens in atlantic salmon ( Salmo salar L)

Shelf-life extension on fillets of Atlantic Salmon ( Salmo salar) using natural additives, superchilling and modified atmosphere packaging

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