Measure the texture of fish

The texture of fish and its derivative products is crucial not only for determining quality but also for meeting the nuanced expectations of consumers.

Specifically, in fish products, issues such as firmness, gaping, and the precise replication of authentic shell-fish textures in surimi products present notable challenges. Achieving a surimi texture that is almost indistinguishable from genuine shell-fish requires precision and attention to detail.

Fortunately, modern tools like the TA.XTplusC Texture Analyser provide food manufacturers with the ability to quantify textural parameters, including toughness, elasticity, and gel strength at every critical juncture—be it during product development, production, or quality control. Furthermore, the impact of various factors like gel moisture content, salt concentration, cooking temperature, and the duration of heat application can be assessed methodically, eliminating guesswork.

In essence, ensuring the right texture in fish and its products is paramount, and with the right tools, manufacturers can consistently meet desired benchmarks.

When manufacturing and developing fish products, leveraging a Texture Analyser provides several significant advantages:

• Texture profiling: Different fish species and products, from salmon fillets to surimi, have unique textural signatures. A Texture Analyser provides the ability to quantify characteristics like firmness, flakiness, or elasticity.
• Evaluating freshness: Freshness in fish is often closely tied to its textural attributes. By measuring these, manufacturers can make more informed decisions about product shelf-life and freshness indicators.
• Formulation testing: When adding binders, stabilisers, flavour enhancers, fillers, or other ingredients to fish products, it's vital to understand how these impact the final product's texture.
• Surimi development: For surimi products, aiming to replicate authentic shellfish texture, understanding and controlling textural parameters such as toughness, elasticity, and gel strength is essential. A Texture Analyser allows manufacturers to fine-tune these properties.
• Quality assurance and control: Ensuring a consistent texture in products like fish cakes or packaged fillets is vital for consumer satisfaction. Regular texture assessments ensure consistent quality across batches.
• Impact of processing conditions: Whether it's smoking, grilling, frying, marinating or any other method, processing can drastically change the texture of fish. A Texture Analyser helps in quantifying these changes.
• Gaping assessment: Gaping refers to separations in fish muscle fibres, affecting product appearance and texture.
• Packaging interactions: Modified atmosphere packaging or vacuum-sealing, common in the fish industry, can influence product texture.
• Comparative analysis: When developing alternative seafood products, comparing their texture with traditional seafood can be beneficial as can the comparison of competitor products. Also, contrasting the texture of fish subjected to different diets, environments, or post-harvest treatments can be done.
• Shelf life studies: The texture of fish products can evolve as they age and during storage due to factors like enzymatic activity or moisture loss. Regular texture analysis can help track these changes, especially in processed or value-added products.

By employing a Texture Analyser, producers can get detailed insights into the textural properties of fish and its derived products, a key aspect in ensuring quality, optimal processing methods, and overall product acceptability in the market.

Texture analysis of fish and fish products is crucial for evaluating their quality and ensuring a consistent product for consumers. A Texture Analyser can measure various textural attributes for these products:

By quantifying these properties, manufacturers and researchers can better understand the effects of various factors, like storage conditions, processing methods, and cooking techniques, on the texture of fish and fish products. This understanding is essential for optimising product formulations, ensuring consumer satisfaction, and maintaining consistent product quality.

Whether its providing the solution for the U.S surimi leaders to refine the measurement of surimi,  providing the perfect means for Optimized Foods and Blue Nalu to develop cultured fish products, allowing Heston Blumenthal to perfect the crispness of fried fish or offering a means for St. Andrews University to measure fish gaping and firmness a Texture Analyser is adaptable and flexible in its application to measure the bespoke texture of your product and then enable its quality to be controlled in your manufacturing to guarantee consistency and customer satisfaction.

With deep expertise in fish texture analysis, we’re well equipped to support innovation in this sector – just ask our customers.

A wide range of probes and attachments can be integrated with our instruments, allowing testing to be precisely adapted to the material or product under evaluation. Applications include penetration tests to compare surimi processing, cutting tests to assess shellfish bite or a tensile test to measure fish gaping.

A selection of special attachments and typical measurements which are commonly used in this application area are shown, although this does not necessarily include the complete range available for the testing of meat and fish products. Any of the Texture Analyser range can be used for the product tests listed. 

The examples provided illustrate a selection of specialised attachments and commonly performed measurements within this application area. This list is not exhaustive; a wide range of additional options are available for the testing of fish products. All instruments in the Texture Analyser range can be used to perform the tests described.

Exponent Connect software includes a comprehensive range of test methods for fish and fish products, all instantly accessible at the click of a button. We streamline your texture testing process, ensuring faster access to methods and ready-to-use analysis files for your product properties.

The seafood and fish product industry has seen a lot of innovation and research in response to growing concerns over sustainability, overfishing, and the need to provide nutritious and diverse options.

Here are some of the newer ingredient and product ideas in fish and fish product research, development, and production and a typical academic reference to show how the Texture Analyser has already being applied: