Texture Analysis of Surimi Products: 3: Elasticity

Shellfish has a characteristically chewy texture; to create a convincing comminuted product, manufacturers need to imitate this. 

In texture analysis terms, chewiness is measured by elasticity. High elasticity produces an item with a rubbery consistency (Figure 7) whereas low elasticity creates an undesirably brittle product.

The percentage of relaxation represents the index of elasticity, providing information important in the development of new surimi products. In these tests, samples were placed under a cylinder probe for a compress-relaxation test.


Figure 7: Typical curves obtained
from the compression-relaxation
of two surimi brands using
a cylinder probe

The test examines the recovery of the surimi samples after compression for a certain length of time. This test is also suitable to assess: the affects of possible compression of products during transport and handling; and the ability of a product to retain or regain its shape.

By determining the cutting strength, elasticity and gel strength of surimi, manufacturers can make informed decisions on ingredients and processes used. 

The TA.XT2i and TA.XTplus texture analysers are designed to do this, producing clear, accurate results which can be reproduced and used in product development, production monitoring and quality control.

Surimi Industry Research Findings

An excerpt taken from ‘Surimi and Surimi Seafood’ (Ed. J. W. Park), 2nd edition*:

“Park and colleagues, along with the U.S. surimi industry leaders, evaluated 12 samples of surimi gels with a wide range of quality using five units of conventional rheometer or rheotex and two units of TA.XTplus Texture Analyser. Soft gel could not be measured using any of the five conventional units, while two units of TAXTplus were able to detect the gel values. Indeed, the accuracy of the measurement, based on the standard deviation, was much higher with the TAXTplus instrument. This accuracy might have been due to the ability to calibrate the instrument as needed.”

*SURIMI AND SURIMI SEAFOOD 
Jae W. Park (Editor)
Hardcover 944 pages (March 29, 2005)
Publisher: Taylor & Francis
Language: English
ISBN: 0824726499

To see a summary of the types of testing possibilities that are available for the measurement of texture of your meat and fish products to ensure consistent quality and ultimately, consumer satisfaction, watch the video below...

You can also visit our website's Meat and Fish Applications pages...

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We can design and manufacture probes or fixtures for the TA.XTplus texture analyser that are bespoke to your sample and its specific measurement.

Once your measurement is performed, our expertise in its graphical interpretation is unparalleled. Not only can we develop the most suitable and accurate method for the testing of your sample, but we can also prepare analysis procedures that obtain the desired parameters from your curve and drop them into a spreadsheet or report designed around your requirements.

For more information on how to measure texture, please visit the Texture Analysis Properties section on our website.

The TA.XTplus texture analyser is part of a family of texture analysis instruments and equipment from Stable Micro Systems. An extensive portfolio of specialist attachments is available to measure and analyse the textural properties of a huge range of food products. Our technical experts can also custom design instrument fixtures according to individual specifications.

No-one understands texture analysis like we do!

To discuss your specific test requirements click here...