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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

My first contact with FTC was through buying texture analyzer equipment as my area of interest is Rheology. We faced a problem operating the appliance. The company tried hard to help us through the internet, but the University thought it was better to send me to the company branch located in England. I received a highly advanced training course for 10 days free of charge. They provided me with programs that operate the equipment along with the information needed.

It was a great effort and outstanding support. I would like to thank Shirl Lakeway and FTC for providing me with this opportunity and for his continuous help. Finally, I encourage researchers who are interested in the physical properties of foods and dairy to choose FTC as it is a respectable and dependable company and offers the best deals concerning prices and training with different languages, such as Arabic for the Middle East.

Professor Hoda El-Zeini, Dairy Science and Agriculture University - Cairo, Egypt
Professor
https://cu.edu.eg

I have been using the TMS-Pro mechanical tester in our undergraduate biological materials property course for the past 3 years. The simple setup and operation of the TMS-Pro allows my students to focus on learning the theoretical underpinnings of mechanical properties instead of fighting with a finicky test system.

An added bonus is working with Shirl and his amazing team at Food Technology Corporation. They respond almost immediately to questions and inquiries and are always friendly and helpful. 

Jennifer (Melander) Keshwani, Ph.D. University of Nebraska-Lincoln
http://www.unl.edu/

I have found FTC to be an excellent partner for our company. In particular, it has been especially gratifying to work with Shirl Lakeway. Both creative and accommodating, he worked very hard with us to develop our projects.

I appreciate his commitment to our joint efforts and his open-minded approach. He and FTC have been exceptionally helpful.

Steve Antonius, Del Monte Foods
http://www.delmonte.com/