FILLET TEXTURE
Characterizing variation in textural attributes of fish fillet as associated with handling, freezing, and storage condition.
My name is Aunchalee. I am food scientist and have created this personal webpage to present my research portfolio. My research has focused on characterizing fillet quality, textural attributes in particular, as related to fish growth and post-harvest handlings. I have developed my specialization in this area during my doctoral training (2007-11) with the world's leading Aquaculture reseach network in the United States characterizing textural quality of rainbow trout (Oncorhynchus mykiss) fillet. I continue this work on flesh from the local species in Thailand. To reiterate, this website was made to tell the 'story' about what I have been doing and my future research.
My research is generally divided into 3 directions.
About My Research
Method Development
Textural Characterization
Value Adding to Fish Muscle
Developing instrumental medthod for accurate assessment of fillet texture.
Adding value to fish fillet and processing waste by transforming them into niche products. Using processing technology to drive innovation.
Fish Growth and Fillet Texture
What I find fascinating in myofibers is that the fibers are capable of adjusting their contractility and metabolic type in response to the need of animal, which in turn related to their organoleptic qualities.