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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

Nestle purchased a texture system from Food Technology Corporation in 2006. Since then I have recommended the texture system to several vendors in North and Central America. Staff at FTC was able to develop a simple training manual and procedure for the texture system allowing easy training in short period of time.

From purchasing of equipment through to installation and start-up, the level of personal care and service was remarkable. Shirl Lakeway and his staff at Food Technology Corporation are patient and understanding, and are always at our disposal for any assistance. Since we bought the equipment we have had no problems and feel very secure knowing that we can count on FTC for their support and service.

Dr Mawele Shamaila, Nestle - USA
http://www.nestleusa.com/

Service, equipment and people are all first class with Food Technology Corporation.

Questions and problems are handled quickly, which is something that is hard to find in today’s business environment.

 

 

 

David Smith, Riviana Foods Inc.
http://www.riviana.com/

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/