Texture Measurements in Fish and Fish Products

Texture analyses for fish and fish products are important in research, quality control and product development in the seafood industry. Numerous mechanical methods have been used to measure texture, however, there is little agreement on which is the best method. The different instruments used for measuring texture of raw as well as cooked flesh, together with examples of different species are presented in this paper. Correlation between sensory and instrumental measurements of fish texture is emphasized to verify the efficacy of both methodologies. A description of equipment and methods commonly used for instrumental evaluation, sensory evaluation, and chemical analyses is given.