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FILLET TEXTURE
Texture Studies
 Fish's Unique MusculatureFish muscle is different form terrestrial food animals due to 3 basic factors. |  Sampling LocationsVariation in chemical composition contributes to texture differences being captured. |  Widely Used 'AK' MethodMuscle is compressed, extruded, and sheared. |
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 New Variable Blade MethodThe new method was developed by West Virginia University to overcome limitation of AK. |  Complete History of Changes in ForceAK and VB were compared. |  Texture Determined SensoriallyThe more reliable, however costly, method. |
 Sensory Texture is MultivariateKey attributes were identified and related to the instrumental measurement. |  Important Question to Be Answered!The inter-batch variability determining quality of the fillet product need to be accurately assessed. |  Fillet Softening and TougheningFillet quality of trout females was affected by mobilization of nutrient during spawning period. |
Texture is a key criterion of fish fillet quality; however, this complex sensory phenomenon
is difficult to define due to a unique and vulnerable structure of fish muscle.
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