Physical measures of sensory texture in thawed sea scallop meat

@inproceedings{Chung2007PhysicalMO,
  title={Physical measures of sensory texture in thawed sea scallop meat},
  author={S. L. Chung and Judith H. Merritt},
  year={2007}
}
  • S. L. Chung, Judith H. Merritt
  • Published 2007
  • Chemistry
  • Summary An instrumental method of texture measurement for scallop (Placopecten magellanicus) meats after frozen storage has been developed to replace the sensory method. Non-destructive and destructive compressive forces at 50 and 80% deformation respectively and shear peak force gave significant correlation coefficients of 0.89, 0.78 and 0.82 respectively with sensory evaluation of the cooked meats. The coefficient of variation associated with the compression method was smaller, however, than… CONTINUE READING

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