Surimi

Industry:

Food

Gels

Attributes measured:

hardness

firmness

peak gram force

distance to rupture

gel strength

Background

Seven different treatment of surimi samples were tested with a 5mm diameter probe simultaneously with a RheoTex and the peak force, distance to peak, and gel strength were measured for each sample. The TA.XT2 results were very comparable but more repeatable than the Rheotex results.

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