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Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon
Author(s) -
Mørkøre T.,
Einen O.
Publication year - 2003
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2003.tb09672.x
Subject(s) - salmo , texture (cosmology) , fishery , sensory system , sensory analysis , compression (physics) , cylinder , chemistry , anatomy , zoology , fish <actinopterygii> , food science , biology , mathematics , materials science , composite material , geometry , computer science , artificial intelligence , neuroscience , image (mathematics)
Sensory‐evaluated hardness of smoked Atlantic salmon ( Salmo salar L.) was correlated with various response variables from instrumental texture analysis of raw or smoked cutlets (25 mm thick) using 4 different probes: 12.5‐ and 23‐ mm‐dia cylinders, a Warner‐Bratzler blade, and a 25.4‐mm‐dia sphere. Sensory hardness correlated significantly with analyses using all mechanical methods, but it was most accurately predicted by the 12.5‐mm‐dia cylinder in raw salmon (force and area at 90% compression; r = 0.70, P < 0.0001), and by the 23‐mm‐dia cylinder in smoked salmon (force at 90% compression and the area from origo to the 1st significant break; r = 0.63 to 0.64, P < 0.0001).