Textural Properties of Raw Salmon Fillets as Related to Sampling Method

Abstract

ABSTRACT Textural properties of raw Atlantic salmon ( Salmo salar ) fillets from different origin were studied on different locations of the fillets. Three instrumental methods were applied for evaluation of textural properties. Two methods were based on puncture tests, using flat‐ended cylinder or spherical probes measuring the hardness of the fillet. The third method was based on cutting 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 more sensitive than the puncture methods and best suited for practical application.