A REVIEW OF SENSORY AND INSTRUMENTAL METHODS USED TO EVALUATE THE TEXTURE OF FISH MUSCLE

Durita Nielsen, Grethe Hyldig

Research output: Contribution to journalReview articlepeer-review

112 Citations (Scopus)

Abstract

The texture of fish muscle is an important quality attribute that depends on several parameters, both intrinsic and extrinsic. Its evaluation by sensory means is the result of a combination of several parameters that cover every impression from when thejishjirst comes into contact with a suflace in the mouth, until it is completely masticated. This makes texture difJicult to describe and evaluate. In addition the muscle structure of fish is not homogenous, and this has important implications on texture measurements by instrumental means. Numerous instrumental and sensory methods have been used to evaluate the texture of fish and fish fillets, with varying results and there exists no universal recommended method.
Original languageEnglish
Pages (from-to)219-242
Number of pages24
JournalJournal of Texture Studies
Volume32
Issue number3
DOIs
Publication statusPublished - 2001
Externally publishedYes

Keywords

  • texture
  • fish muscle
  • methodology
  • review
  • quality
  • sensory
  • Instrumental variables
  • structure

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