Textural properties of raw Atlantic salmon (Salmo salar) at three points along the fillet, determined by different methods

The textural properties of raw Atlantic salmon (Salmo salar) were measured at three different points along the fillet using different instrumental methods employing blade, sphere and cylinder probes. The variables examined were the force, energy and the slope of the force–deformation curve. Texture profile analysis (TPA test) was also undertaken. The tail region was firmer than the rest of the fillet. The most appropriate method for differentiating among the three locations was the compression test with a cylindrical probe. The slope of the force–deformation curve is the most appropriate variable to measure.