Home > Applications > Fish Testing Attachments

1" Ball Probe Used to assess fish firmness.	5-blade Kramer Shear Cell Used to assess (in bulk) the firmness of such non-uniform samples as prawns.	Warner-Bratzler Blade Used to assess cutting force ('bite') of fresh fish.

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Any of the texture analyser range can be used for the product tests listed below. A selection of special attachments and typical measurements which are commonly used in this application area are shown above. However, this does not show the complete range of attachments available for the testing of fish products. Test procedures include: compression, puncture/penetration, tension, fracture/bending, extrusion, cutting/shearing.

Typical measurements include: Firmness: fresh/cooked fish fillets, prawns, fish gels Cutting Strength: fish fillets, surimi Springiness: surimi Elasticity:fish gels

Application Studies are available for the testing of fish products using the TA.XT2i, TA.XTplus, TA.XTExpress  or TA.HDplus texture analysers. In addition, scientific papers have been published which reference the use of the TA.XT2i/TA.XTplus/ TA.HDplus in the testing of fish products. Click here for paper titles and citation details.

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