Relationship of Texture to pH and Collagen Content of Yellowtail Flounder and Cusk

There were measurable and significant differences in texture between flounder and cusk; flounder had a greater percent soluble collagen and a higher average pH than cusk, regardless of sampling location on the fillet (head or tail section) or chronological age. However, regression analysis of single species linear relationships indicated that collagen solubility and pH had little or no effect on mechanical texture measurements. Total collagen, age, and sampling location had no effect on texture in cooked flounder or cusk. No consistent linear relationships between texture and the chemical measurements studied were found; however, the data do suggest that, within a species, certain sampling locations may provide a reliable measure of texture.