Trout fillets, subjected to refrigeration (4 C; 3 or 7 d) by frozen storage (-25 C; 0 or 30 d)
combinations, were cooked; texture, determined by a novel, variable-blade (VB) 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 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 …

A study was conducted to investigate the effect of rigor development, at time of processing,
on weight and length changes, proximate analysis, pH, K-value, color, and texture of …

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 …

Due to the enactment of environmental legislation in Denmark, feed expenditure by
commercial aquaculture operations has been limited. This development has created a …

Catfish fillet texture is important to consumers, especially if the texture is not what the
consumer expects. Therefore, it is important to be able to assure that texture quality is …

Instrumental and sensory textural characteristics of frozen blue squat lobster (Cervimunida
johni) tails stored at− 22C for 0, 15 and 60 days were evaluated. The influence of fishing …

Fish is highly perishable and frozen storage is normally used to maintain its quality. This
study employed freezing‐thawing (F‐T) cycles to simulate the abuse in frozen storage …

The nutrient and energy demand of sexual maturation in many fish cultivars causes
structural change to key contractile proteins and thereby, affects fillet firmness. Thermal …