How to measure and analyse the texture of food, cosmetics, pharmaceuticals and adhesives.

Tuesday, 4 April 2017



Texture Analysis of Surimi Products: 1: Introduction; Gel Strength (Stiffness)


A predominant ingredient in the Orient is fish – used both fresh and comminuted as surimi fish mince.


Made for centuries by the Japanese and thought to date as far back as 1100AD, surimi is now spreading from Japanese to Western processed foods and is used to form extruded, shaped or cooked simulated shell-fish meat products such as crab, lobster, scallop or shrimp.


To gain consumer acceptance of imitation shell-fish, the texture, flavour and appearance of fresh shell-fish must be matched as closely as possible. This has successfully been achieved by Japanese processors who produce surimi as an economic alternative to fresh fillets and imitation shell-fish which are barely distinguishable from the real thing.