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Caviar Softness

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

Trusted by customers across the world

I have been working with FTC for the past 3 years, we bought in that lapse of time 2 texture analyzers with different probes fixtures for all kind of applications at our Monterrey Plant. We have always been able to count on the technical support of FTC who kindly answers our requests in a prompt manner and with the best disposition.

As we continue developing our process to achieve better results at our company, we will for sure rely on FTC for technical support and equipment upgrades that will deliver us the best possible results.

Claudia Rojas, Hershey Monterrey Plant - Mexico
Asst. Staff Scientist
https://www.hersheys.com

As a Meat Scientist and program leader for the University of Nevada, Reno, I need to ensure that equipment I use in my lab is reliable, durable, versatile, and accurate. For texture analysis of meats, there are many systems available in the market. Over the last 15 years of my career, I¹ve worked with many of them and had great and bad experiences with different brands.

Last year, I decided to try a different system for my lab, the TMS-Pro Texture Analyzer from Food Technology Corporation. The system has all the attributes I was expecting to conduct texture and shear force analysis in a quick and not complicated way. The customer support provided by them is outstanding and their technicians are always ready to walk me through new procedures and initial set up. If you are looking for a reliable system for food texture analysis and special customer service, the TMS-Pro is the system to go for and the Food Technology Corporation is the one that can deliver the support.

Amilton de Mello
Assistant Professor of Agriculture, Meat Science and Food Safety
https://www.unr.edu/anvs

I am impressed by the great attitude you have toward your customers.

With all the responsibilities you have, but in less than an hour you reply to our one year’s worth of questions, as if you are dedicated to provide support to our company only.

 

 

Ahmed N. Alajaji, Aljazirah Dates and Food, Saudi Arabia
http://www.aljazirahdates.com.sa