Textural properties of raw salmon fillets as related to sampling method

Textural properties of raw Atlantic salmon (Salmo salar) fillets from diffe rent origin were studied on different locations of the fillets. Three instr umental methods were applied for evaluation of textural properties. Two met hods were based on puncture tests, using flat-ended cylinder or spherical p robes measuring the hardness of the fillet. The third method was based on c utting the fillet with a blade and measuring the shear force. Hardness and shear force increased from head to tail, and the location below the dorsal fin was found to be most reliable. The shear force method was found to be m ore sensitive than the puncture methods and best suited for practical appli cation.