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What is Mecmesin | Texture Analysis?

 

Mecmesin | Texture Analysis is the rebrand of our Food Technology Corporation (FTC) business under our parent Mecmesin brand.

Through our 15 plus year association with FTC, Mecmesin has built up extensive experience in practical food texture measurement.

This rebrand is part of our strategy to emphasise the strength of our capabilities and to grow our food texture analysis business.

Our expertise combined with our cost effective solutions for field, factory and laboratory test environments makes us the ideal partner for your texture measurement needs.

Texture Analysis SolutionsCaviar Softness

Highlights

  • Objective measurement process developed to enable the comparison of samples of varying maturity of caviar
  • Repeatable and accurate gradation test method using a software-controlled texture analyzer
  • Precision compression fixture to squeeze a sample size of caviar to the point of "pop" for reference softness
  • Quantified hardness texture correlated to expert sensory perception of ideal mouthfeel

Situation

Caviar softness testing with a compression fixtureA supplier of fresh fish products wanted an objective method that could reliably determine quality levels of the caviar throughout the harvesting season.

Textural properties of the product have been found to be a key characteristic in the determination of quality. The customer had no real way to measure these differences and therefore, no real data to back up whether the product maintained a certain level of quality.

A compression test was used to provide valuable data regarding the quality of caviar.

 

 

Method

FTC offered a compression test solution that could be performed using small amounts of caviar placed upon FTC’s standard fixture table.
With a speed setting of 75 millimeters per minute, the sample was compressed using a 38.1mm (1.5 inch) Perspex precision probe cylinder.

The degree of compression was determined prior to testing, enabling the product to rupture, but stop before contact of the Perspex cylinder and the tables surface. Calculations were then performed to measure the peak force encountered for each test replication.

 

Benefits and Significance

• Simple test to objectively measure the ‘pop’ of the caviar
• Software facilitates automatic statistical analysis
• Enables customer to put ‘real’ numbers to their sensory information

 Caviar softness test results tableCaviar softness testing results graph

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