Japanese researchers at the prefectural government of Nagasaki, a public university and other local institutions here have jointly developed the Fish Analyzer, an electronic device that can measure lipid levels in fish, which costs less than one-tenth of conventional detectors using infrared rays.
The five institutions, including Nagasaki University’s Faculty of Fisheries, developed the detector that quantifies the level of fat in a fish, which is believed to be a key factor in determining its delectability, in a matter of seconds.
The developers said that they hope the handheld device will allow fishermen and traders in the fisheries industry to easily sort out and standardize quality products.
Amid the dwindling market prices for fishery products, we are hoping that the device will help people in the industry set prices in accordance with the quality of their products and get their brand names recognized by consumers, said Masakazu Murata, professor of fisheries science at Nagasaki University’s graduate school.
The analyzer is equipped with electrodes and uses the same mechanism as a body fat meter–it estimates the lipid level in the fish meat through analyzing its electrical conductivity. The result can be obtained in about 10 seconds.
It is programmed to check the lipid levels in horse mackerels, mackerels, amberjacks, sardines, sauries, tuna and other fish that are similar to those species in size and shape. It can also detect if the fish are fresh or have been frozen.
The device works on two AA-size batteries and will hit the market priced at around 130,000 yen ($1,100). The researchers spent four years developing the analyzer since the publicly financed project started in 2010.
Conventional devices using infrared rays can measure a fish’s lipid levels, but they never really made inroads in the industry as they are priced at 1 million yen or higher.
Fishermen and traders can also check the lipid levels of their products by slicing the meat and putting it on the detector, but such a method is bothersome and wastes some of the product.
Veteran fishermen and traders can estimate the lipid level of a fish by discerning its shape, size and other factors, but many of them are reaching advanced age and now retiring.
In addition to helping fishermen and traders sort out the tastiest fish, the analyzer will allow aquaculture farm operators to adjust the quantity and quality of feed in accordance with the lipid level of their products, the researchers said.
It will also allow fish meat processors to decide how they will use ingredients in accordance with their lipid levels.
The device will soon be manufactured and marketed by Yamato Scale Co., based in Akashi, Hyogo Prefecture.
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