Discriminative Characterization of Different Texture Profiles of Various Cooked Fish Muscles

Textural differences in cooked fish muscle tissues, according to species, were demonstrated quantitatively by acquiring fresh tissue samples of five species, cooking them under specific conditions, measuring the common physical properties of each (drip, residual weight, fumness, cohesiveness, penetration, fiber volume, fiber diameter, and fiber length) and scoring them in a range of −1.2 to −1.8 for skipjack to 1.0 to 2.0 for channel rock fish using discriminant analysis.