Relating Sensory and Instrumental Texture Analyses of Atlantic Salmon
ABSTRACT: 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‐d...
| Published in: | Journal of Food Science |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2003
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1111/j.1365-2621.2003.tb09672.x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.2003.tb09672.x http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb09672.x/fullpdf |
| Summary: | ABSTRACT: 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). |
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