A variable‐blade (VB) attachment was compared to the Allo‐Kramer (AK) shear attachment
for texture analysis of rainbow trout fillets from 2 experiments; effects of attachment …

Texture is one of the most important quality attributes of fish fillets, and accurate assessment
of variation in this attribute, as affected by storage and handling, is critical in providing …

A new tensile strength method was developed to quantify the force required to tear a
standardized block of Atlantic salmon muscle with the aim of identifying those samples more …

Texture is very important to the organoleptic quality of fish products. Poor frozen storage
conditions or improper prefreezing treatment can result in unacceptably tough fillets. With …

Textural properties of fresh Atlantic salmon (Salmo salar) fillets were measured on seven
locations along the fillet by four different instrumental methods, and were correlated to …

Textural properties have been defined as 'that group of physical characteristics that arise
from the structural elements of the food, are sensed primarily by the feeling of touch, are …

The textural properties of raw Atlantic salmon (Salmo salar) were measured at three different
points along the fillet using different instrumental methods employing blade, sphere and …

Textural properties of raw Atlantic salmon (Salmo salar) fillets from different origin were
studied on different locations of the fillets. Three instrumental methods were applied for …

Sensory‐evaluated hardness of smoked Atlantic salmon (Salmo salar L.) was correlated
with various response variables from instrumental texture analysis of raw or smoked cutlets …

Texture profile analysis (TPA) is widely used to evaluate instrumental texture of fish fillets.
However, different TPA setting conditions are the main limiting factor for its use as an official …