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Fish Patty Hardness

Situation

Fish cake patty hardness testingA method to measure the hardness of fish cake patties was developed and applied as a predictor of process behaviour.

A major customer identified the texture of fish cakes during manufacture as a critical quality point (CQP) within the production process. Problems had been observed during the forming stage of the production where:

  • product that was too soft produced irregular shaped cakes
  • product that was too hard became brittle and broke on the production line

A method was needed to measure objectively the texture of the fish cake mix before reaching the forming stage - the critical point for optimum processing texture.

Method

FTC technologists worked with the customer to identify key CQP’s and variables within the production process. It was established that the best point to control the physical texture of the finished cakes would be at mixing when water was added to the cake blend.

The FMBRA dough pot set traditionally used in the preparation of biscuit dough for instrumental texture measurements was used to standardise the pre-mix sample and form a 'dummy cake'. Its large compressing plunger replicated the forming process where the cake was produced. A ball probe was penetrated into the patty to represent squeezing in the hand and measure sample firmness.

Benefits

Fish cake patty sample after hardness test complete

This method allowed a complete profile of the mix to be established:

  • Firmness - Optimisation of formulation to incorporate maximum water content but maintain consistent product texture.
  • Consistency - Reduce down time in production caused by poor consistency of fish meat mix at point of forming.
  • Elasticity / Yield Point - Improve finished product quality in line with consumer requirements and sensory perception.

Significance

The method developed is quick, simple to follow, and, most importantly, representative of the production conditions imposed during manufacture. Reproducible sample preparation and selection is critical if accurate tolerance bands are to be applied in relation to moisture addition during mixing. Texture data are of greatest value when combined with a good historical knowledge of the manufacturing process.

A preliminary detailed study monitoring the effect of moisture variation at all stages of production is essential. Knowledge must be generated relating to sample temperature and hydration times of potato starch so that tolerances can be set to accommodate all eventualities.

The method developed is ready to be applied within a historical investigation. Full assessment of the
process should be made and tolerances applied at each relevant CQP.

"Fish

  

Trusted by customers across the world

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

Excellent customer service. Consistently followed up and offered help without asking. Relatively low priced - provides good value. 

Easy to switch different load cells. Used it for 5 lab sessions for 68 students this semester and performed well.

 

 

Professor Jeyam Subbiah, University of Nebraska
https://nebraska.edu/

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/