Anwendungsmöglichkeiten instrumenteller Texturanalyse zur Charakterisierung industriell hergestellter Farcen

Commercially processed and for industrial purpose destined minces of several fish species were characterised with regard to their texture using texture profile analysis (TPA) of boiled specimen and by measuring the penetration force on raw minces as well as with regard to their colour by instrumental measurements of CIELab values. Concerning the parameters investigated the minces were in most cases significantly different. It was evident that the fish species is responsible for the functional properties of these intermediate products. For the TPA the influence of the measurement conditions was demonstrated and an appropriate method derived. IEF of proteins was used to verify the declared fish species. Unfortunately, this was not possible in all cases due to the lack of comparable pattern. Both the DMA and FA content were found to be in the normal range except those for saithe.