The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test

Muscle texture measurements were performed on Atlantic salmon (Salmo salar) using two different instrumental methods; The Texture Profile Analysis, wh ich is a uniaxial compression test, and the Warner-Brazler shear test. The performances of the two tests were evaluated as to their ability to differe ntiate between recently killed salmon and salmon stored on ice for up to 24 days. Both tests performed well, but the shear test was slightly more sens itive than the compression test. Further, salmon were either starved or fed for two weeks prior to slaughter. The muscle from fed salmon lost its stre ngth slightly faster than that from starved salmon, but this difference was only detectable during the first two days of chilled storage. The effects of temperature, fish size and degree and mode of deformation on the instrum ental test results were studied and were found to be significant. Also, the sample geometry, ie the thickness of the fillet was found to have a very s ignificant effect on the TPA-test results. (C) 1999 Society of Chemical Ind ustry.