Evaluation of two Empirical Devices for Measurement of Fish Texture

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dc.contributor.authorHassan, Femeena
dc.contributor.authorGeorge, Sajan
dc.contributor.authorMathew, Saleena
dc.contributor.authorMukundan, M.K
dc.date.accessioned2021-12-20T06:31:05Z
dc.date.available2021-12-20T06:31:05Z
dc.date.issued1997
dc.description.abstractTwo types of texturometers (weight-operated and spring operated) were fabricated for the evaluation of fish texture. These devices were used to measure the toughness of twenty species of commercially important fishes in raw and cooked conditions. Texture was also evaluated by organoleptic method. A significant positive correlation could be obtained between organoleptic scores and the texturometer readings in the case of fish fillets both in raw and cooked condition.en_US
dc.identifier.citationFishery Tech 34(2):15-20en_US
dc.identifier.urihttp://drs.cift.res.in/handle/123456789/5476
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)Cochinen_US
dc.subjectTexturometers, texture evaluation, organoleptic scoring, collagen, raw and cooked fish.en_US
dc.titleEvaluation of two Empirical Devices for Measurement of Fish Textureen_US
dc.typeArticleen_US
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