Home > Applications > Fish Testing Attachments

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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 are also shown which are commonly used in this application area. 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

5-blade Kramer Shear cell

Warner-Bratzler Blade

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.

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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