Relating instrumental texture, determined by variable-blade and allo-kramer shear attachments, to sensory analysis of rainbow trout, Oncorhynchus mykiss, fillets

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Aussanasuwannakul, Aunchalee ^a   Kenney, Patrick Brett ^a   Brannan, Robert G ^a,b   Slider, Susan D ^a   Salem, Mohamed ^a   Yao, Jianbo ^a  

^a WEST VIRGINIA UNIVERSITY   (United States)

^b OHIO UNIVERSITY   (United States)

Author keywords

Instrumental analysis; Rainbow trout; Sensory analysis; Texture

Indexed keywords

WATER;

ADOLESCENT; ADULT; ANIMAL; ARTICLE; COMPARATIVE STUDY; FEMALE; FOOD ANALYSIS; FOOD FREEZING; FREEZING; HEAT; HUMAN; INSTRUMENTATION; MALE; MECHANICS; METHODOLOGY; MIDDLE AGED; PH; PHYSICAL CHEMISTRY; QUALITY CONTROL; RAINBOW TROUT; SEA FOOD; SENSATION;

ADOLESCENT; ADULT; ANIMALS; FEMALE; FOOD ANALYSIS; FROZEN FOODS; HOT TEMPERATURE; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MECHANICAL PHENOMENA; MIDDLE AGED; ONCORHYNCHUS MYKISS; PHYSICOCHEMICAL PHENOMENA; QUALITY CONTROL; REFRIGERATION; SEAFOOD; SENSATION; WATER; YOUNG ADULT;

ONCORHYNCHUS MYKISS; SALMONIDAE;

EID: 77957169326     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01770.x     Document Type: Article

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