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Taste panel assessment of textural properties of fish minces from Australian species
Author(s) -
BREMNER H. ALLAN,
LASLETT G. M.,
OLLEY JUNE
Publication year - 1978
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1978.tb00808.x
Subject(s) - flesh , fish <actinopterygii> , taste , food science , texture (cosmology) , salt (chemistry) , chemistry , fishery , biology , computer science , artificial intelligence , image (mathematics)
Summary The relationship between taste panel scores for texture (toughness and moisture), flesh pH and salt extractable protein for sixteen Australian species of fish has been investigated using an approach outlined by Cowie & Little (1966, 1967) for frozen stored cod. By graphing their data, Cowie & Little (1967) showed that a line could be drawn which divided the results into those from samples with soft flesh and those from samples with tough flesh. This dividing line was found to fit the present data, accumulated in the course of a series of experiments on frozen stored minced fish flesh. This approach emphasizes the underlying relationship of toughness with pH and salt extractable protein.