Texture Analyzers, Texture Analysis, and Texture Measurement Instruments

Industry Papers: Fish

Abalone

RAHMAN, M. S. & SABLANI, S. S. (2003). Porosimetry and puncture test of freeze-dried abalone. Poster presented at 3rd International Symposium on Food Rheology and Structure, Switzerland, Feb 2003.

SANCHEZ-BRAMBILA, G. Y., LYON, B. G., HUANG, C. E. & GATES, K. W. (2002). Sensory characteristics and instrumental texture attributes of Albones, Haliotis Fulgens and Cracherodii. Journal of Food Science, 67 (3), 1233-1239.

Catfish

WILES, J. L. & GREEN, B. W. (2004). Texture Profile Analysis and composition of a minced catfish product. Journal of Texture Studies, 35, 325-337.

Cod

ANGSUPANICH, K. & LEDWARD, D. A. (1998). High pressure treatment effects on cod (Gadus morhua) muscle. Food Chemistry, 63 (1), 39-50.

ANGSUPANICH, K., EDDE, M. & LEDWARD, D. A. (1999). Effects of high pressure on the myofibrillar proteins of cod and turkey muscle. Journal of Agricultural and Food Chemistry, 47 (1), 92-99.

BADII, F. & HOWELL, N. K. (2002). Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloids, 16 (4), 313-319.

BARAT, J. M., RODRIGUEZ-BARONA, S., ANDRES, A. & FITO, P. (2002). Influence of increasing brine concentration in the cod-salting process. Journal of Food Science, 67 (5), 1922-1925.

HERRERO, A. M., HEIA, K. & CARECHE, M. (2004). Stress relaxation test for monitoring post mortem textural changes of ice-stored cod (Gadus morhua L.). Journal of Food Science, 69 (4), 178-182.

SCHUBRING, R. (1999). Comparison of quality on breaded and battered portions of fillet from single and double frozen blocks. Inf. Fischwirtsch. Fischereiforsch., 46 (3) 51-56.

SCHUBRING, R. (2002). Double freezing of cod fillets: Influence on sensory, physical and chemical attributes of battered and breaded fillet portions. Nahrung/Food, 46 (4), 227-232.

STAVRINADOU, I., PAPADEAS, P. & TZIA, C. (2001). Cryoprotective effect of carbohydrates and polyols in egg and surimi freezing. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 834-838.

Fish Fingers

SCHUBRING, R. (2000). Instrumental and sensory evaluation of the texture of fish fingers. Deutsche Lebensmittel-Fundschau, 96 (2), 210-221.

Fish Mince

BAXTER, S. R. & SKONBERG. D. I. (2006). Thermal gelation of previosly cooked minced meat from Jonah Crab (Cancer borealis). Journal of Food Science, 71 (8), 499-503.

SCHUBRING, R. (1997). Possibilities of the use of physical and chemical methods by particularly consideration of instrumental texture measurement for the characterisation of commercially processed minces. Inf. Fischwirtsch, 44 (3), 118-127.

TELLEZ-LUIS, S. J., RAMIREZ, J. A. & VAZQUEZ, M. (2004). Application in restructured fish products of transglutaminase obtained by strepto verticillum ladakanaum in media made from hydrolysates of sorghum straw. Journal of Food Science, 69 (1), 1-5.

Fishery Products

COPPES, Z., PAVLISKO, A. & DE VECCHI, S. (2002). Texture measurements in fish and fish products. Journal of Aquatic Food Product Technology, 11 (1), 89-105.

RAMIREZ, J., URESTI, R., TELLEZ, S. & VAZQUEZ, M. (2002). Using salt and microbial transglutaminase as binding agents in restructured fish products resembling hams. Journal of Food Science, 67 (5), 1778-1784.

SCHUBRING, R. (1999). Untersuchung von EinfluBfaktoren auf die instrumentelle TPA von Fischerzeugnissen. Deutsche Lebensmittel-Rundschau, 95 (9), 373-385.

SCHUBRING, R. (2000). Investigation of factors influencing the instrumental Texture Profile Analysis (TPA) of fishery products: 2. Influence of test speed and compression. Deutsche Lebensmittel-Fundschau, 96 (2),45-50.

SCHUBRING, R., MEYER, C., SCHLUTER, O., BOGUSLAWSKI, S. & KNORR, D. (2003). Impact of high pressure assisted thawing on the quality of fillets from various fish species. Innovative Food Science and Emerging Technologies, 4, 257-267.

Haddock

BADII, F. & HOWELL, N. K. (2002). Changes in the texture and structure of cod and haddock fillets during frozen storage. Food Hydrocolloids, 16 (4), 313-319.

Halibut

GUILLERM-REGOST, C., HAUGEN, T., NORTVEDT, R., CARLEHOG, M., LUNESTAD, B. T., KIESSLING, A. & RORA, A. M. B. (2006). Quality characterization of farmed atlantic halibut during ice storage. Journal of Food Science, 71 (2), 83-90.

HAUGEN, T., KIESSLING, A., OLSEN, R. E., RORA, M. B., SLINDE, E. & NORTVEDT, R. (2006). Seasonal variations in muscle growth dynamics and selected quality attributes in Atlantic halibut (Hippoglossus hippoglossus L.) fed dietary lipids containing soybean and/or herring oil under different rearing regimes. Aquaculture, In Press.

Herring

SCHUBRING, R. (1994). Preliminary results of different physical methods used to characterize salted herring. Western European Fish Technologists' Association, 24th Annual Meeting.

SCHUBRING, R. & OEHLENSCHLAGER, J. (1997). Comparison of the ripening process in salted Baltic and North sea herring as measured by instrumental and sensory methods. Z. Lebensm. Unters. Forsch., 205 (5), 89-92.

SCHUBRING, R. (1997). DSC, TPA, and Cielab - Tools for quality determination during enzymatic ripening of salted herring. Seafood from Producer to Consumer, Integrated Approach to Quality (Eds. J. B. Luten, T. Borresen & J. Oehlenschlager), Elsevier Science, 331-348.

STEFANSSON, G., NIELSEN, H. H., SKARA, T., SCHUBRING, R., OEHLENSCHLAGER, J., LUTEN, J., DERRICK, S. & GUDMUNDSDOTTIR, G. (2000). Frozen herring as raw material for spice-salting. Journal of the Science of Food and Agriculture, 80, 1319-1324.

Mackerel

FAGAN, J. D., GORMLEY, T. R. & MHUIRCHEARTAIGH, M. U. (2003). Effect of freeze-chilling, in comparison with fresh, chilling and freezing, on some quality parameters of raw whiting, mackerel and salmon portions. Lebensm.-Wiss. U.- Technol., 36, 647-655.

Octopus

KATSANIDIS, E. (2004). Impact of physical and chemical pretreatments on texture of octopus (Eledone moschata). Journal of Food Science, 69 (7), 264-267.

Pollack

SCHUBRING, R. (1999). Comparison of quality on breaded and battered portions of fillet from single and double frozen blocks. Inf. Fischwirtsch. Fischereiforsch., 46 (3) 51-56.

Plaice

SCHUBRING, R. & MUNKNER, W. (1998). Comparison of the textures of fillets from dab (Limanda limanda) and plaice (Pleuronectes platessa) post mortem ice storage in correlations to frozen storage, and heating. Inf. Fischwirtsch, 45 (1), 26-35.

Saithe

SCHUBRING, R. (2000). Influence of double freezing on quality attributes of lean fish fillet during frozen storage as affected by rigor states. Proceedings of International Conference on Advances in the Refrigeration Systems, Food Technologies and Cold Chain, 23-26 Sept. 1998, Sofia, Bulgaria.

SCHUBRING, R. (2001). Double freezing of saithe fillets. Influence on sensory and physical attributes. Nahrung, 45 (4), 280-285.

Salmon

BUGUENO, G., ESCRICHE, I., MARTINEZ-NAVARRETE, N., DEL MAR CAMACHO, M. & CHIRALT, A. (2003). Influence of storage conditions on some physical and chemical properties of smoked salmon (Salmo salar) processed by vacuum impregnation techniques. Food Chemistry, 81, 85-90.

EINEN, O. & THOMASSEN, M. S. (1998). Starvation prior to slaughter in Atlantic salmon (Salmon salar) II White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets. Aquaculture, 169, 37-53.

HULTMANN, L. & RUSTAD, T. (2004). Iced storage of Atlantic salmon (Salmo salar) - effects on endogenous enzymes and their impact on muscle proteins and texture. Food Chemistry, In Press.

HULTMANN, L., RORA, A. M. B., STEINSLAND, I., SKARA, T. & RUSTAD, T. (2004). Proteolytic activity and properties of proteins in smoked salmon (Salmo salar) - effects of smoking temperature. Food Chemistry, 85, 377-387.

JOHNSTON, I. A., MANTHRI, S., BICKERDIKE, R., DINGWALL, A., LUIJKX, R., CAMPBELL, P., NICKELL, D. & ALDERSON, R. (2004). Growth performance, muscle structure and flesh quality in out-of-season Atlantic salmon (Salmo salar) smolts reared under two different photoperiod regimes. Aquaculture, 237, 281-300.

JOHNSTON, I. A., LI, X., VIEIRA, V. L. A., NICKELL, D., DINGWALL, A., ALDERSON, R., CAMPBELL, P. & BICKERDIKE, R. (2006). Muscle and flesh quality traits in wild and farmed Atlantic salmon. Aquaculture, 256, 323-336.

MAR CAMACHO, M. D., BUGUENO, G., CARRASCO, C., MARTINEZ-NAVARETTE, N. & CHIRALT, A. (2001). Mechanical and colour changes in smoked and dehydrated salmon (Salmo salar) during storage at vacuum and modified atmosphere. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1012-1016.

MORKORE, T., & EINEN, O. (2003). Relating sensory and instrumental analyses of Atlantic salmon. Journal of Food Science, 68 (4), 1492-1497.

MORKORE, T. & AUSTRENG, E. (2004). Temporal changes in texture, gaping, composition and copper status of Atlantic salmon (Salmo salar, L.) fed moist feed or extruded dry feed. Aquaculture, 230, 425-437.

MORZEL, M., FITZGERALD, G. F. & ARENDT, E. K. (1997). Fermentation of salmon fillets with a variety of lactic acid bacteria. Food Research International, 30 (10), 777-785.

RORA, A. M. B. & EINEN, O. (2003). Effects of freezing on quality of cold-smoked salmon based on the measurements of physicochemical characteristics. Journal of Food Science, 68 (6), 2123-2128.

ROTH, B., MOELLER, D., VELAND, J. O., IMSLAND, A. & SLINDE, E. (2002). The effect of stunning methods on rigor mortis and texture properties of Atlantic salmon (Salmo salar). Journal of Food Science, 67 (4), 1462-1466.

ROTH, B., SLINDE, E. & ARILDSEN, J. (2006). Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect of rigor mortis and the physical properties of flesh. Aquaculture, 257, 504-510.

SIGURGISLADOTTIR, S., HAFSTEINSSON, H., JONSSON, A., LIE, O., NORTVEDT, R., THOMASSEN, M. & TORRISSEN, O. (1999). Textural properties of raw salmon fillets as related to sampling method. Journal of Food Science, 64 (1), 99-104.

SIGURGISLADOTTIR, S., SIGURDARDOTTIR, M. S., TORRISSEN, O., VALLET, J. L. & HAFSTEINSSON, H. (2000). Effects of different salting and smoking processes on the microstructure, the texture and yield of Atlantic salmon fillets. Food Research International, 33, (10), 847-855.

SVEINSDOTTIR, K., MARTINSDOTTIR, E., HYLDIG, G., JORGENSEN, B. & KRISTBERGSSON, K. (2002). Application of quality index method (QIM) scheme in shelf-life study of farmed atlantic salmon (Salmo salar). Journal of Food Science, 67 (4), 1570-1579.

TAYLOR, R. G., FJAERA, S. O. & SKJERVOLD, P. O. (2002). Salmon fillet texture is determined by myofiber-myofiber and myofiber-myocommata attachment. Journal of Food Science, 67 (6), 2067-2071.

TIRONI, V. A., TOMAS, M. C., & ANON M. C. (2003). Effect of malonaldehyde on the gelation properties of myofibrillar proteins of sea salmon. Journal of Food Science, 68 (1), 42-47.

VELAND, J. O. & TORRISSEN, O. J. (1999). The texture of atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Bratzler shear test. Journal of the Science of Food and Agriculture, 79, 1737-1746.

Scallop

BELTRAN-LUGO, A. I., MAEDA-MARTINEZ, A. N., PACHECO-AGUILAR, R., NOLASCO-SORIA, H. G. & OCANO-HIGUERA, V. M. (2005). Physical, textural and microstructural properties of restructured adductor muscles of 2 scallop species using 2 cold binding systems. Journal of Food Science, 70 (2), 78-84.

Sea Bream

ALASALVAR, C., TAYLOR, K. D. A., OKSUZ, A., GARTHWAITE, T., ALEXIS, M. N. & GRIGORAKIS, K. (2001). Freshness assessment of cultured sea bream (Sparus aurata) by chemical, physical and sensory methods. Food Chemistry, 72 (1), 33-40.

CARBONELL, I., DURAN, L., IZQUIERDO, L. & COSTELL, E. (2003). Texture of cultured gilthead sea bream (sparus aurata): Instrumental and sensory measurement. Journal of Texture Studies, 34, 203-217.

Silver Carp & Silver Carp Fish Paste

TELLEZ-LUIS, S. J., URESTI, R. M., RAMIREZ, J. A. & VAZQUEZ, M. (2001). Low-salt restructured fish products using microbial transglutaminase. Poster presented at 62nd IFT Annual Meeting, 23-27 June, 2001, New Orleans, USA.

TELLEZ-LUIS, S. J., URESTI, R. M., RAMIREZ, J. A. & VAZQUEZ, M. (2002). Low-salt restructured fish products using microbial transglutaminase as binding agent. Journal of the Science of Food & Agriculture, 82 (9), 953-959.

Shrimp

SCHUBRING, R. (2002). Influence of freezing/thawing and frozen storage on the texture and colour of brown shrimp (Crangon crangon). Archiv fur Lebensmittelhygiene, 53, 25-48.

Snails

SCHUBRING, R. & MEYER, C. (2002). Quality factors of terrestrial snail products as affected by the species. Journal of Food Science, 67 (8), 3148-3151.

Squid

BENJAKUL, S., VISESSANGUAN, W., TANAKA, M., ISHIZAKI, S., TALUENGPHOL, A. & CHICHANAN, U. (2000). Physicochemical and textural properties of dried squid as affected by alkaline treatments. Journal of the Science of Food and Agriculture, 80, 2142-2148.

SALVADOR, A., SANZ, T., & FISZMAN, S. (2002). Effect of corn flour, salt and leavening on the texture of fried, battered squid rings. Journal of Food Science, 67 (2), 730-733.

Surimi

AUH, J. H., LEE, H. G., KIM, J. W., YOON, H. S. & PARK, K. H. (1999). Highly concentrated branched oligosaccharides as cryoprotectant for surimi. Journal of Food Science, 64, 3, 418-422.

BARRERA, A. M., RAMIREZ, J. A., GONZALEZ-CABRIALES, J. J. & VAZQUEZ, M. (2002). Effect of pectins on the gelling properties of surimi from silver carp. Food Hydrocolloids, 16 (5), 441-447.

BENJAKUL, S., VISESSANGUAN, W., TANAKA, M., ISHIZAKI, S., SUTHIDHAM, R. & SUNGPECH, O. (2001). Effect of chitin and chitosan on gelling properties of surimi from barred garfish (Hemiramphus far). Journal of the Science of Food and Agriculture, 81 (1), 102-108.

BENJAKUL, S., VISESSANGUAN, W. & TUEKSUBAN, J. (2003). Changes in physico-chemical properties and gel-forming ability of lizardfish (Saurida tumbil) during post-mortem storage in ice. Food Chemistry, 80, 535-544.

BENJAKUL, S., VISESSANGUAN, W. & PECHARAT, S. (2004). Suwari gel properties as affected by transglutaminase activator and inhibitors. Food Chemistry, 85, 91-99.

BENJAKUL, S., VISESSANGUAN, W. & KWALUMTHARN, Y. (2004). The effect of whitening agents on the gel-forming ability and whiteness of surimi. International Journal of Food Science and Technology, 39, 773-781.

BENJAKUL, S., VISESSANGUAN, W. & CHANTARASUWAN, C. (2004). Effect of porcine plasma protein and setting on gel properties of surimi produced from fish caught in Thailand. Lebensm.-Wiss. U.-Technol, 37, 177-185.

BENJAKUL, S., VISESSANGUAN, W., TUEKSUBAN, J. & TANAKA, M. (2003). Effect of some protein additives on proteolysis and gel-forming ability of lizardfish (Saurida tumbil). Food Hydrocolloids, In press.

BENJAKUL, S., VISESSANGUAN, W. & CHANTARASUWAN, C. (2004). Effect of high-temperature setting on gelling characteristic of surimi from some tropical fish. International Journal of Food Science and Technology, 39, 671-680.

KOK, T. N. & PARK, J. W. (2006). Elucidating factors affecting floatation of fish ball. Journal of Food Science, 71 (6), 297-302.

LI, J. & LEE, T. C. (1999). Effect of sodium bicarbonate on the process and product quality of channel catfish (Ictalurus punctatus) surimi. Paper presented at IFT Annual Meeting, Chicago, USA, July 24-28, 1999.

MURPHY, S. C., GILROY, D., KERRY, J. F. & KERRY, J. P. (2005). Assessment of added protein/starch on the functional properties of surimi gels manufactured from Atlantic Whiting. Journal of Food Science, 70 (1), 21-24.

PAPADEAS, P. & TZIA, C. (2000). Use of cryoprotectants in surimi freezing. IIR Proceedings Series 'Refrigeration Science and Technology', Sofia, Sept. 1998, 378-385.

PEREZ-MATEOS, M., AMATO, P. M. & LANIER, T. C. (2004). Gelling properties of Atlantic Croaker surimi processed by acid or alkaline solubilization. Journal of Food Science, 69 (4), 328-333.

SMEWING, J. (1997). Identifying texture profiles. Food Processing, June, 26-27.

VARITH, J., BARBOSA-CANOVAS, G. V. & SWANSON, B. G. (2000). The influence of temperature on functional properties of high hydrostatic pressure surimi gels. In: Innovations in Food Processing, 111-122.

YONGSAWATDIGUL, J & PARK, J. W. (2002). Biochemical and conformation changes of actomyosin from threadfin bream stored in ice. Journal of Food Science, 67 (3), 985-990.

YONGSAWATDIGUI, J., WORRATO, A. & PARK, J. W. (2002). Effect of endogenous transglutaminase on threadfin bream surimi gelation. Journal of Food Science, 67 (9), 3258-3263.

Trout

JITTINANDANA, S., KENNEY, P. B. & SLIDER, S. D. (2005). Cryoprotectants affect physical properties of restructured trout during frozen storage. Journal of Food Science, 70 (1), 35-42.

MORKORE, T., HANSEN, A. A., UNANDER, E., & EINEN, O. (2002). Composition, liquid leakage, and mechanical properties of farmed rainbow trout: variation between fillet sections and the impact of ice and frozen storage. Journal of Food Science, 67 (5), 1933-1938.

SALEM, M, KENNEY, P. B, REXROAD, C. E. & YAO, J. (2006). Molecular characterization of muscle atropy and proteolysis associated with spawning in rainbow trout. Comparative Biochemistry and Physiology, Part D 1, 227-237.

WESCHE-EBELING, P. & ARGAIZ-JAMET, A. (2001). Potential of small and medium sized rainbow trout (Salmo gairdneri) in the manufacture of pickled-chilled products. Proceedings of the 8th International Congress on Engineering and Food (ICEF 8) Puebla City, April 2000, pp. 1037-1040.

Tuna

RAMIREZ-SUAREZ, J. C. & MORRISSEY, M. T. (2006). Effect of high pressure processing (HPP) on the shelf life of albacore tuna (Thunnus alalunga) minced muscle. Innovative Food Science and Emerging Technologies, 7, 19-27.

Whelks

SANCHEZ-BRAMBILA, G. Y., LYON, B. G., HUANG, Y. W., SANTIAGO, J. R. F., LYON, C. E. & GATES, K. W. (2002). Sensory and texture quality of canned whelk (Astraea undosa) subjected to tenderizing treatments. Journal of Food Science, 67 (4), 1559-1563.