Compared with the meat of livestock, tissue of fish is more soft and delicate in its chemical composition.
With the development of people's living standards and of the food processing industry, texture has attracted more and more attention.
A recently published paper describes several texture parameters, analyses various factors affecting fish tissue texture especially the protein composition of fish muscle tissue from 3 aspects – physical factors, chemical factors and post-mortem changes – and mainly reviews the effects of different processing methods such as heating, freezing, salting and smoking on texture of fish meat.
