Fiber Diameter and Fish Texture

Cross‐sections of cooked muscle were prepared using a vibrating microtome. Average fiber cross‐sectional area was measured by confocal scanning laser microscopy and image analysis. Fiber cross‐sectional area significantly correlated with sensory perception of firmness (r = ‐0.91, p < 0.01). Sensory firmness decreased with increasing fish species fiber cross‐section.