SharePHYSICAL MEASURES OF SENSORY TEXTURE IN THAWED SEA SCALLOP MEAT.
Author(s) : CHUNG S. L., MERRITT J. H.
Type of article: Article
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 COEFFICIENTSWITH SENSORY EVALUATION OF THE COOKED MEATS.
Details
- Original title: PHYSICAL MEASURES OF SENSORY TEXTURE IN THAWED SEA SCALLOP MEAT.
- Record ID : 1992-1246
- Languages: English
- Source: Int. J. Food Sci. Technol. - vol. 26 - n. 2
- Publication date: 1991/04
- Document available for consultation in the library of the IIR headquarters only.
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