Salmon texture

The electrolytic deposit should be salmon-pink in colour, silky in texture, and adherent. If it is dark, the presence of foreign elements and/or oxidation is indicated. Spongy or coarsely crystalline deposits are likely to yield high results they arise from the use of too high current densities or improper acidity and absence of nitrate ion. 

Zhu, S., Ramaswamy, H.S., and Simpson, B.K. 2004c. Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods. Lebensmittel-Wissenschaft und-Technologie 37 291-299. 

Fat has an important influence on the nutritional quality of the product, as well as on the eating quality, assessed in terms of texture, flavor, and taste. It was also claimed that a high degree of fat in the connective tissue, between the myo-mers, can interfere with the perceived color [18]. In case of smoked salmon, neither the fat content, which varied from... 

Alabastrines (Figure 6J) Compact, sometimes translucent masses formed by microcrystals with "saccharoid" texture (Ogniben, 1957). Their colour is usually white, salmon or black, and they are commonly arranged foiming nodules with "chicken-wire" structure. This morphology of gypsum could come from former anhydrite. 

As for beef, the texture of salmon is important for the consumer. Fifty-three farmed Atlantic salmons were measured on the inside of the fillets, using a NIR fiber-optic probe as described above (53) and a texture analyzer (26). The texture was measured by placing a 20 X 20 X 80-mm muscle in a five-blade Kramer shear force cell (HDP/KS5, Stable Micro systems, Surrey, UK) in duplicates. The area under the profile from the... 

Isaksson et al. showed that VIS/NIR reflectance could possibly be applied in salmon production plants to classify fillets into broad texture classes before further processing or sale. Spectra of fillets of farmed Atlantic salmon were correlated to Kramer shear force measurement and texture profile analysis (TPA). Samples were analyzed prerigor (2 h after slaughter) and postrigor (6 days after slaughter). Classification using linear discriminant analysis gave up to 79% correct classification into three... 

T. Isaksson, L. P. Swensen, R. G. Taylor, S. O. Fjaera, P. O. Skjervold. Non-destructive texture analysis of farmed Atlantic salmon using visuaPnear-infrared reflectance spectroscopy. J Sci Food Agric 82(1) 53-60, 2002. 

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