How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 21 August 2018

Optimise your Salmon texture testing

Ball probe test of salmon fillet
Fish is loved by consumers – it is unique, nutritious and well-balanced. The four quality elements of food are texture, appearance, flavour and nutrition.

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.