Measure Disintegration

DISINTEGRATION is the ability to become reduced to components, fragments, or particles. 

 It may be as a result of decay, loss of cohesion, dissolving in liquid or crumbling and is generally associated with shrinkage, loss of height or volume from its original form. It is one of the primary characteristics of bath bombs, fast-disintegrating tablets, whipped creams, foams and mousses.

The Texture Analyser can be used to monitor the change in height of a product from its original height over a period of disintegration or volume/height loss. By tracking the distance required to move to maintain a chosen force the rate of decay can be plotted and calculated to the end point or period of no further change.

At the forefront of fish texture testing

An independent study published in the Journal of Food Science has recognised the superior performance of Stable Micro Systems’ Warner-Bratzler shear blade in assessing firmness and texture in salmon fillets*.

The blade, which is used to assess the cutting force, or ‘bite’ of fresh fish, was the most sensitive method tested and yielded the most consistently accurate and repeatable data. As post-mortem quality degradation in fish continues to affect revenues, these conclusions will assist manufacturers looking to implement reliable, accurate and tested quality control procedures.