Evaluation of two Empirical Devices for Measurement of Fish Texture

Femeena Hassan; Sajan George; Saleena Mathew; Mukundan M.K.

doi:10.56093/ft.v34i2.23523

Authors

Femeena Hassan School of Industrial Fisheries Cochin University of Science and Technology
Sajan George College of Fisheries, Panangad
Saleena Mathew School of Industrial Fisheries Cochin University of Science and Technology
Mukundan M.K. Central Institute of Fisheries Technology, Cochin

https://doi.org/10.56093/ft.v34i2.23523

Keywords:

Texturometers, texture evaluation, organoleptic scoring, collagen, raw and cooked fish

Abstract

Two types of texturometers (weight-operated and spring operated) were fabricated for the evaluation of fish texture. These devices were used to measure the toughness of twenty species of commercially important fishes in raw and cooked conditions. Texture was also evaluated by organoleptic method. A significant positive correlation could be obtained between organoleptic scores and the texturometer readings in the case of fish fillets both in raw and cooked condition.