Bleeding of anaesthetized and exhausted Atlantic salmon: body cavity inspection and residual blood in pre‐rigor and smoked fillets as determined by various analytical methods

The bleeding efficiency of anaesthetized and exhausted Atlantic salmon was studied. Unbled fish were used as control groups for both treatments. Several analytical methods (computer vision, Minolta Chroma Meter, transflectance spectroscopy, haemoglobin iron and visual assessment of smoked fillets) were used to evaluate colour or residual blood contents of pre‐rigor and smoked fillets. In all cases, the amount of residual blood in the fillets was modest and blood was not considered a quality problem in terms of fillet appearance. Perimortem stress did not affect residual blood contents of pre‐rigor fillets. Only salting and smoking had a significant effect on filet colour. The low levels of residual blood was partly attributed to filleting shortly after killing allowing washing before the blood had time to coagulate. In addition, a computer vision method was developed for automated blood inspection of the body cavity after gutting and washing. A classifier (‘no blood’ or ‘blood present’) based on linear discriminant analysis was tested and the classification accuracy was over 90% as evaluated with the leave‐one‐out method.