AN INSTRUMENT designed to measure the textural properties of fish fillets as a function of different freezing and thawing methods has been launched.
Lloyd Instruments has introduced a new penetration jig for use with its Taplus texture analyser. The multiprobe jig simulates the action of a fork to eat fish and provides an alternative approach to probes such as the single cylindrical die and shearing methods.
‘Fish and seafood are an important component of the frozen food market, and the techniques used for freezing and thawing have a significant effect on the texture and appearance of the product at the point of use,’ says the company’s Suzanne Sharpe.
The
