Chapter 11. Texture Measurements in Fish and Fish Products

  1. Associate Professor Cesarettin Alasalvar2,
  2. Professor Fereidoon Shahidi3,
  3. Professor Kazuo Miyashita4 and
  4. Dr Udaya Wanasundara5
  1. Zulema Coppes-Petricorena

Published Online: 2 SEP 2010

DOI: 10.1002/9781444325546.ch11

Handbook of Seafood Quality, Safety and Health Applications

Handbook of Seafood Quality, Safety and Health Applications

How to Cite

Coppes-Petricorena, Z. (2010) Texture Measurements in Fish and Fish Products, in Handbook of Seafood Quality, Safety and Health Applications (eds C. Alasalvar, F. Shahidi, K. Miyashita and U. Wanasundara), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9781444325546.ch11

Editor Information

  1. 2

    TÜBİTAK Marmara Research Centre, Food Institute, Gebze/Kocaeli, Turkey

  2. 3

    Department of Biochemistry, Memorial University of Newfoundland, St. John's, NL, Canada

  3. 4

    Faculty of Fisheries Sciences, Hokkaido University, Hakodate, Japan

  4. 5

    POS Pilot Plant Corporation, Saskatoon, SK, Canada

Author Information

  1. Laboratory of Biochemistry, Faculty of Chemistry, University of the Republic (UDELAR), Montevideo, Uruguay

Publication History

  1. Published Online: 2 SEP 2010
  2. Published Print: 1 OCT 2010

ISBN Information

Print ISBN: 9781405180702

Online ISBN: 9781444325546



  • texture measurements in fish and fish products;
  • texture, important parameters - determining overall quality perception of fish;
  • fish meat texture, influenced by factors as - fish species, age and size of fish;
  • objective texture measurement of foods - correlation with sensory properties;
  • texture of raw and cooked fish products - measuring textures of both;
  • texture measurement of fish flesh;
  • muscle structure of fish flesh;
  • uncertainties, underlying mechanisms and factors - and post-mortem softening of flesh;
  • texture, complex characteristic of aquatic foods - using sensory and instrumental methods;
  • swimming exercise, increasing flesh firmness - in Atlantic salmon and sea bream


This chapter contains sections titled:

  • Introduction

  • Measurement of fish texture

  • Relevance of measuring texture in fish products

  • Textural measurements of fish products

  • Conclusions

  • Acknowledgements

  • References