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Physical measures of sensory texture in thawed sea scallop meat
Author(s) -
CHUNG S. L.,
MERRITT J. H.
Publication year - 1991
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.1365-2621.1991.tb01156.x
Subject(s) - scallop , texture (cosmology) , sensory system , shear force , correlation coefficient , fishery , compression (physics) , shear (geology) , materials science , food science , biology , mathematics , composite material , statistics , computer science , artificial intelligence , neuroscience , image (mathematics)
Summary An instrumental method of texture measurement for scallop (Placopecten magellanicus) meats after frozen storage has been developed to replace the sensory method. Non‐destructive and destructive compressive forces at 50 and 80% deformation respectively and shear peak force gave significant correlation coefficients of 0.89, 0.78 and 0.82 respectively with sensory evaluation of the cooked meats. The coefficient of variation associated with the compression method was smaller, however, than with the shear method.