Seafood is an excellent source of nutrition and provides numerous health benefits. A rise in awareness about these benefits is helping to drive the growth of the global seafood market, as well as other factors such as increasing disposable income, changing lifestyles and consumer diet preferences.
The majority of fish products sold on the market in the UK are prepared for direct cooking, which means that they are processed “pin-bone free”. Deboning is therefore an important step within the manufacturing process of fish. Scientists from Abertay University have been researching salmon and rainbow trout pin bones using Texture Analysis and micro x-ray computational tomography.
This study assessed the length of pin bones from two fish species and two different industrial graded weights. They used their TA.XTplus Texture Analyser to measure the pulling force and break point of bone samples. This research has progressed the issues surrounding pin boning industrially. However, more studies are required in order to understand if these differences affect the overall deboning pin bone process. Read more
The fish market does not only include products destined for the dinner table. Fish proteins have interesting properties that can be exploited in other areas, including packaging applications.
The study of polymers from renewable and biodegradable sources is of great interest to replace petroleum-based plastics due to the concerns about environmental problems and the depletion of fossil resources. Myofibrillar proteins found in fish have a good film forming ability that leads to the formation of polymers for food packaging development. However, as with other bio-sourced macromolecules, they have limited performance compared to synthetic materials. Cold plasma represents a promising strategy to change their properties.
Scientists from the Federal University of Rio Grande have been researching the effects of cold plasma were studied on the properties of fish protein films. They used their TA.XTplus Texture Analyser to measure the tensile strength and elongation at break of their samples, according to ASTM D882-02. Plasma application was found to affect the physiochemical properties, microstructure and thermal stability of samples, and time of plasma application was found to affect their mechanical performance. Read more
In a similarly environmentally-friendly application, researchers from Çukurova University have been investigating the physiochemical and functional properties of gelatine obtained from tuna, frog and chicken skins. Growing demand for gelatine has increased interest in using alternative raw materials. In this study, different animal skins were used in gelatine extraction, and quality characteristics and functional properties of the resultant gelatines were comparatively investigated.
They used their TA.XTplus Texture Analyser to measure bloom strength of gel samples. Bloom value was significantly higher in frog skin gelatine compared to that of chicken and tuna skin gelatines. Results showed that processing waste like skins of different animals may present opportunities in gelatine production as high quality alternatives. This study may help the industry by providing comparable data over potentially significant sources. Find out more
There is a Texture Analysis test for virtually any physical property. Contact Stable Micro Systems today to learn more about our full range of solutions.
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!
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