Method to measure the force to pull and to break pin bones of fish.

A texture measurement device was modified to measure the force required to pull pin bones from King salmon (Oncorhynchus tshawytscha), snapper (Pagrus auratus), and kahawai (Arripis trutta). Pulled bones were also subjected to tension to measure the breaking force. For all fish, the pulling force depended on the size of the fish, and on the length of the pin bone (P < 0.

Color change of the snapper (Pagrus auratus) and Gurnard (Chelidonichthys kumu) skin and eyes during storage: effect of light polarization and contact with ice.

Ten gurnard and 10 snapper were stored on ice. One side always contacted the ice; the other side was always exposed to air. At different intervals for up to 12 d, the fish were placed in a light box, and the images of both sides were taken using polarized and nonpolarized illumination.

Effects of dry brining, liquid smoking and high-pressure treatment on the physical properties of aquacultured King salmon (Oncorhynchus tshawytscha) during refrigerated storage.

Background: Aquacultured King salmon (Oncorhynchus tshawytscha) pieces were dry brined with a salt/brown sugar mix, dipped in liquid smoke for 3 min, vacuum packed, high hydrostatic pressure (HHP) treated at 600 or 200 MPa for 5 min and stored at 4 °C for up to 40 days.

Results: The surface redness (average a*) of the samples increased after dry brining, then decreased after liquid smoke treatment. HHP did not change the outside color of liquid-smoked samples.

Image analysis method to quantify the effect of different treatments on the visual meat/shell ratio of half-shelled green lipped mussels (Perna canaliculus).

Background: Aquacultured green lipped mussel (Perna canaliculus) is the New Zealand export leader of seafood in terms of weight. Different treatments shrink mussel meat differently and affect the consumer perception of half-shelled mussels. In order to quantify this, digital images of half-shelled green lipped mussels subjected to two postharvest treatments (ultrahigh pressure (UHP) and heat treatment (HT)) and raw controls were taken.