Texture Evaluation of Ikura Salted Salmon Roe - Texture Analysis of "Ikura" Salted Salmon Roe

Introduction

The numeric quantification of sensations has become increasingly important in recent years to provide the basic information for the accurate determination, improvement, and differentiation of the goods that surround us in our everyday lives. Sensations were conventionally evaluated mainly by the human five senses. However, numeric quantification of sensations is an effective method for the improvement and differentiation of goods. In the food industry, in particular, the quantitative evaluation of food texture is now commonly used for various purposes including the quality control and development of new food products. The Shimadzu EZTest texture analyzer offers dedicated texture-analysis software and a comprehensive range of specialized test jigs for the quantitative evaluation of food texture, including crunchiness, crispiness, and palatability. It is a general-purpose tester that can be used for the strength testing of packaging materials in addition to the development, improvement, and quality control of foods. This Application News introduces the use of EZTest for the texture analysis of salted salmon roe from different regions.

June 21, 2010 GMT