FROZEN HAKE FILLETS QUALITY AS RELATED TO TEXTURE AND VISCOSITY BY MECHANICAL METHODS

This work aimed to develop a textural quality classification function far frozen hake fillets using instrumental measurements; Frozen hake f illets were stored to provide a wide range of textures, Raw and cooked fillets were analyzed for texture using Kramer and Warner-Bratzler sh ear cells and a puncture device. Apparent viscosity, dimethylamine and protein solubility were also measured. Principal Component Analysis i ndicated three factors accounting for 86.5 % of the variance. Four clu sters were found, ranging from excellent quality (low texture, high vi scosity) to very poor (high texture, low viscosity). Parameters requir ed for classification were viscosity, maximum force from Kramer and ma ximum force and energy from the puncture test.