Texture analysis of fish fillets and minced fish by both sensory and instrumental methods

Abstract

Summary In an attempt to establish objective criteria for texture analysis as an effective substitute for organoleptic procedures, correlation between the results obtained by a panel of tasters and physical and chemical analyses of texture was determined. In addition, regression equations relating instrumental and sensory methods were applied to predict sensory data from those obtained during instru mental analysis.

Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

“…Sigurgisladottir et al (1999) found the shear force method based on cutting with a knife blade more sensitive than the puncture method and more discriminatory when the determining textural properties of different locations. Finally, Borderias, Lamua, and Tejada (1983) reported the compression method to be quick, accurate and reliable for analysing raw fish.…”

Changes in pork and shark (Rhizopriondon terraenovae) protein emulsions due to exogenous and endogenous proteolytic activity

“…Emulsion stability is also dependent of these conditions (Gordon & Barbut, 1992). Functionality of meat protein is reported being species-specific (Jimé-nez-Colmenero & Borderías, 1983) as well as depending on originating in the smooth or striated muscle (Borderías, Lamua, & Tejada, 1983;Whiting, 1988). Differences seem to be related to polymorphism; in the case of light meromyosin its molecular weight is both, species-and muscle-specific (Smith, 1988).…”

Relating Instrumental Texture, Determined by Variable‐Blade and Allo‐Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets

“…Instrumental texture analysis used for terrestrial muscle foods lacks repeatability when used with fish fillets (Borderias and others 1983). In shear test using 5‐blade Allo‐Kramer (AK) attachment, the myotome layers tend to slide away by the applied force and resistance to the applied force is accounted for by shearing a bulk of muscle fiber collected within the shear cell area (Figure 1).…”