Fish Fillet Dark Meat Removal Using Optical-Guided Sequential Cutting
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Solution Overview
Problem
Existing methods for removing dark meat from fish fillets, such as tuna, are inefficient and yield-loss prone due to the inhomogeneous muscle structure, requiring manual processing and additional cooking steps, which are time-consuming and dependent on human skill.
Innovation Solution
An automated system comprising a conveying unit, multiple cutting apparatuses, and detection means, controlled by a central device, to precisely remove dark meat strips from fish fillets by sequential incisions and alignment, allowing for precise and efficient removal without cooking.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Adaptability or versatility
If manual removal of red meat is performed, then processing can be adapted to individual fish fillet structures, but processing time increases and yield losses occur
Solution Approach 1:
The patent replaces manual mechanical cutting with an automated optical-mechanical system. A camera detects the red meat distribution and creates a digital map, which is then processed by a control unit to automatically guide cutting apparatuses, substituting human skill with automated detection and control systems
Solution Approach 2:
The patent creates a digital copy or map of the red meat distribution within the fish fillet using optical detection. This digital representation is then used by the control system to plan and execute precise cutting paths without requiring manual inspection or adaptation
2Difficulty of detecting and measuring
If cooking is performed before processing, then red meat becomes easier to identify, but additional time-intensive work steps are required
Solution Approach 1:
The patent replaces thermal cooking with optical detection methods. Cameras and sensors detect the red meat based on its optical properties (color, reflectance) in the raw state, eliminating the need for thermal processing to enhance visibility
Solution Approach 2:
The patent changes the detection parameter from thermal state (cooked vs. raw) to optical properties (color, reflectance, absorption). By detecting red meat based on its inherent optical characteristics in raw fish, the system avoids the time-consuming cooking step while maintaining detection accuracy
3Device complexity
If V-shaped cutting apparatus is used, then cutting process is simplified, but red meat removal is incomplete or light meat is removed
Solution Approach 1:
The patent transforms the static V-shaped cutting geometry into a dynamic, adaptive cutting path. The cutting apparatus positions and orientations are continuously adjusted based on real-time detection data and processed images, allowing the cutting path to adapt to the actual red meat distribution rather than following a fixed geometric pattern
Solution Approach 2:
The patent segments the cutting process into multiple independent cutting steps or passes. Instead of attempting to remove all red meat in a single V-shaped cut, the system divides the removal into sequential operations that can target different portions of red meat more precisely, reducing both incomplete removal and light meat loss
4Productivity
If automated cutting system is implemented, then processing speed increases, but system complexity increases
Solution Approach 1:
The patent implements a multi-functional integrated system where a single control unit handles image processing, pattern recognition, cutting path planning, and apparatus control. The detection system serves multiple purposes including red meat identification, boundary detection, and quality assessment, reducing the need for separate specialized components
Data Source
AI summary
An arrangement for automatically removing a strip of dark meat from a fish fillet has a conveying unit for transporting the fish fillet from an inlet to an outlet area in a transport direction along a transport path. Starting from the inlet area, successively along the transport path, are provided: a detector for detecting dark meat; a first cutting apparatus for removing a middle partial strip of dark meat; an opener for opening up the fillet such that the cut surfaces of a ventral-side partial and of a dorsal-side partial strip of dark meat point upwards; a cutting unit for removing the partial strips, the cutting unit comprising second and third cutting apparatuses for removing the ventral and dorsal-side partial strips. A control device is connected to the detector and the cutting apparatus, and all cuts are based on information from the detector.