This paper presents system development for quality evaluation of fish fillet using image processing. The proposed system consists of conveyer belt, Ultraviolet (UV) lamp, CCD Camera, electronic circuits, interface card and computer. K-means clustering and thresholding techniques are used for quality evaluation of fish fillet. The image segments are used to calculated area of fish fillet and fis...

BACKGROUND The purpose of this article is to describe the indications, operative technique, outcomes, and systematic review of the literature on the reconstruction of patients with end-stage pressure ulcers using a fillet flap technique. In this technique, the femur, tibia, and fibula are removed from the thigh and leg, and the soft tissue is used as a pedicled, or free, myocutaneous flap for r...

Endwall fillet and bulb structures are proposed in this research to improve the temperature uniformity of pin-fined microchannels. The periodical laminar flow and heat transfer performances are investigated under different Reynolds numbers and radius of fillet and bulb. The results show that at a low Reynolds number, both the fillet and the bulb structures strengthen the span-wise and the norma...

Abstract—There is a gap at combustor-turbine interface where leakage flow comes out to prevent hot gas ingestion into the gas turbine nozzle platform. The leakage flow protects the nozzle endwall surface from the hot gas coming from combustor exit. For controlling flow’s stream, the gap’s geometry is transformed by changing fillet radius size. During the operation, step configuration is occurre...

We report the use of a fillet of upper arm pedicled flap, which has not been previously reported in the literature. The fillet of upper arm flap follows the principle of "spare parts" surgery, and can provide vascularized soft tissue coverage for defects of the shoulder and the chest wall when the upper extremity cannot otherwise be salvaged, such as in cases of radical tumor excision. The fill...

Rainbow trout were fed a low vitamin E (200 mg/kg; LVE) or a high vitamin E (5000 mg/kg; HVE) diet for 9 wk to characterize the effect of vitamin E supplementation at 5000 mg/kg on fillet quality. Fish were sampled at 2, 3, 4, 5, 7, and 9 wk of the trial. Fillets were stored at 2 °C for 0, 7, and 14 d, and analyzed for pH, psychrotrophic counts, color, cook yield, shear force, crude fat and moi...

Concentrations of As, Cu, Fe, Hg, Pb and Zn and activity concentrations from 234,238U and 210Po in water, fillet, liver and gills were determined in three stocked fish species from the Luis L. Leon reservoir, located in Northern Mexico. The considered species were Lepomis cyanellus, Cyprinus carpio and Ictalurus furcatus. 238U and 234U activity concentration (AC) in fillet samples showed values...

Meat and fish serve as important protein sources in the companion animal diet; however, limited protein digestibility data are available for assessing protein digestibility differences among good-quality protein sources. Beef loin, pork loin, chicken breast, pollock fillet, and salmon fillet were evaluated for composition, protein digestibility, and AA bioavailability using the immobilized dige...

Four important hungarian common carp (Cyprinus carpio l.) breeds (attala mirror, attala scaled, hortobágy scaled and Szeged mirror) harvested from different fish farms were analysed in this study. Main body indices, slaughter characteristics, fillet fat content, and conventional fish flesh quality characteristics were measured and compared. the slaughter value of the mirror strains tended to ex...

A study was conducted to investigate the effect of chilling method on broiler carcass skin color, moisture retention, breast fillet quality, and functionality. One hundred fifty eviscerated broiler carcasses were removed from a commercial processing line before chilling, transported to the laboratory, weighed, and chilled by dry air or immersion in ice water. Postchill carcasses were weighed fo...