Abstract
Texture is an important attribute of the quality of fresh and frozen fish and fish products. After reviewing the scenarios for measurements of texture and types of texture measurement relating to the fish processing industry, the discussion focuses on physical instrumental methods of rapid non-destructive measurements of mechanical properties of fish muscle tissue. Lumped parameter mathematical models of dynamic viscoelastic behaviour are presented. These theoretical models, albeit very simplified in relation to the very complex behaviour of fish as a biomaterial, assist in modelling, analysis and interpretation of data. The concepts are illustrated by results for transient and oscillatory measurements obtained in the course of an European Union (EU) project CT98-4076 with both large commercial laboratory instruments and portable hand-held sensors and probes suitable for industrial fish processing scenarios. The results agree with sensory evaluation by the Quality Index Method (QIM).
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Nesvadba, P. (2002). Quality Control by Instrumental Texture Measurements. In: Alasalvar, C., Taylor, T. (eds) Seafoods — Quality, Technology and Nutraceutical Applications. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-09836-3_5
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DOI: https://doi.org/10.1007/978-3-662-09836-3_5
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-07635-0
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