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Textural changes in fish meat during storage at low temperatures.

[In Japanese. / En japonais.]

Author(s) : HATAE K.

Type of article: Article

Summary

Though consumers always judge the freshness through textural parameters, i.e. just by touching with their fingers, carefully designed sensory analyses done in laboratories makes the judgement much more precise. Rheological parameters such as viscosity coefficient and elastic modulus fail to explain the textural changes of fish meat since fish meat generally has no homogeneous structure. The paper discusses instrumental methods applicable particulary for practical uses. Data are also shown which describe textural changes of fish meat during storage at low temperatures.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-1665
  • Languages: Japanese
  • Source: Refrigeration - vol. 70 - n. 818
  • Publication date: 1995/12
  • Document available for consultation in the library of the IIR headquarters only.

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