The rheological characteristics of fresh fish fillets were studied by an Instron Universal Testing Machine and a specially designed instrument that enabled recording of tensile forces of stretched specimens during controlled cooking programs. The tensile stress‐strain relationships revealed two types of deformation patterns. At strains of up to about 10% the fillets deformed as rubbery materials although with noticeable viscoelasticity. At larger strains the behavior was characterized by a progressive increase in stiffness and in the portion of irrecoverable deformation. In relaxation tests at programmed temperature histories, force generation phenomena could clearly be monitored. Their extent and the temperature at which they occurred varied markedly with the fish species and the individual fillet's age, which suggests that they reflect the overall structural and physiological state of the tissue.
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Segars et al. (1981) studied this question.
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