This paper presents a novel methodology based on semistatic nondestructive testing of fish for the analytical computation of its textural characteristics via closed-form mathematical expressions. The novelty is that, unlike alternatives, explicit values for both stiffness and viscoelastic textural attributes may be computed, even if fish of different size/weight are tested. Furthermore, the testing procedure may be adapted to the specifications (sampling rate and accuracy) of the available equipment. The experimental testing involves a fish placed on the pan of a digital weigh scale, which is subsequently tested with a ramp-like load profile in a custom-made installation. The ramp slope is (to some extent) adjustable according to the specification (sampling rate and accuracy) of the equipment. The scale’s reaction to fish loading, namely, the reactive force, is collected throughout time and is shown to depend on the fish textural attributes according to a closed-form mathematical formula. The latter is subsequently used along with collected data in order to compute these attributes rapidly and effectively. Four whole raw sea bass (Dicentrarchus labrax) of various sizes and textures were tested. Changes in texture, related to different viscoelastic characteristics among the four fish, were correctly detected and quantified using the proposed methodology.
Dimogianopoulos, D., & Grigorakis, K. (2017). Nondestructive semistatic testing methodology for assessing fish textural characteristics via closed-form mathematical expressions. Journal of Food Quality, 2017. https://doi.org/10.1155/2017/4852498