The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test

Veland, Jon Olav; Torrissen, Ole

doi:10.1002/(sici)1097-0010(199909)79:12<1737::aid-jsfa432>3.0.co;2-y

Cited by 126 publications

(109 citation statements)

References 31 publications

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“…There are two general types of testing machines used to measure the toughness (or work to fracture) of materials such as biological tissues: the single blade guillotine (Atkins and Mai, 1979;Veland and Torrissen, 1999) and the scissors tests (Pereira et al, 1997;Lucas, 2004). The double guillotine device previously developed (Anderson and LaBarbera, 2008) For this study, I utilized a new double guillotine design (Fig.2).…”

Section: Double Guillotinementioning

confidence: 99%

The effects of trapping and blade angle of notched dentitions on fracture of biological tissues

Anderson

2009

Journal of Experimental Biology

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SUMMARYThe material properties of food can exert a significant influence on tooth morphology. Although the stiffness or toughness of a material is usually of prime concern, other aspects of material properties (such as extensibility) can be of equal importance. Previous experimental work on the effect blade shape has on fracturing biological materials indicated a notched blade greatly reduced the work required to cut tough tissue. As a notched blade both traps materials and cuts at an angle, it is not clear which of these features leads to increased cutting efficiency. This paper tests whether the ability to cut at an angle or trap the material has the greater effect on the work to fracture required to cut tough tissues with different levels of extensibility (asparagus and fish muscle). Results show that the work to fracture required to cut more extensible materials is reduced by up to 50% when a trapping mechanism alone is used in comparison with an angled blade alone. For less extensible materials, the trapping ability of a notch seems to have no effect, whereas the angled blade reduces work to fracture by up to 25% relative to a straight blade. The aspects of blade shape most important to the breaking down of foods depend upon the relative stiffness or toughness, as well as other material properties.

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Section: Double Guillotinementioning

confidence: 99%

The effects of trapping and blade angle of notched dentitions on fracture of biological tissues

Anderson

2009

Journal of Experimental Biology

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“…The Warner-Bratzler shear test uses a variation on the guillotine design in which the blade incorporates a 73 deg. notch; it has been used to measure fracture properties in commercial fish (Veland and Torrissen, 1999). The rationale for including this notch is never clarified.…”

Section: Testing Apparatusmentioning

confidence: 99%

Functional consequences of tooth design: effects of blade shape on energetics of cutting

Anderson

LaBarbera

2008

Journal of Experimental Biology

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SUMMARYDental structures capture, retain and fragment food for ingestion. Gnathostome dentition should be viewed in the context of the preyʼs material properties. Animal muscle and skin are mechanically tough materials that resist fragmentation unless energy is continually supplied directly to the tip of the fracture by some device such as a blade edge. Despite the variety of bladed tooth morphologies in gnathostomes, few studies have experimentally examined the effects of different blade designs on cutting efficiency. We tested the effects of blades with and without contained notches and in a ʻfangʼ configuration on the force and energy required to fracture raw, unprocessed biological tissues (fish and shrimp) using a double guillotine device. Blade design strongly affects the work required to fragment biological tissues. A notched blade reduced the work to fracture of tissues tested by up to 600 J m -2 (50% reduction). The specific angle of the notch had a significant effect, with acute angles more effectively reducing work to fracture. A bladed triangle matched to a notch reduced work to fracture more than a notch-straight blade pair. Strain patterns seen while cutting photoelastic gelatin indicate that the reduction in work to fracture with triangular and notched blades arises from a combination of ʻtrapping abilityʼ and blade approach angle causing the material to fracture at lower overall strain levels. These results show that the notched blade designs found in a wide variety of vertebrate dentitions reduce the energy expenditure (and presumably handling time) when cutting tough prey materials like animal flesh.

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“…Although growth rate appears to have little influence on gaping and shear forces , seasonal changes in flesh quality are possibly related to changes in muscle pH (Lavety et al 1988), collagen content Hagen et al 2007) and size (Love 1975;Veland and Torrissen 1999). For turbot it has been shown that both pre mortem stress or anaerobic muscle activity caused by electrical stimulation has very little impact on the flesh quality (Ruff et al 2002a;Morzel et al 2003;Roth et al 2007a).…”

Section: Introductionmentioning

confidence: 99%

The influence of anaerobic muscle activity, maturation and season on the flesh quality of farmed turbot

et al. 2009

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In order to test seasonal, rearing, maturing and anaerobic muscle activity effect on the flesh quality of turbot (Scophthalmus maximus) a total of 80 farmed turbot from three different strains from reared under natural or continuous light were killed by a percussive blow to the head in November (winter, Icelandic strain), March (spring, Portuguese strain) and June (summer, domesticated strain (France turbot)). To test the effect of anaerobic muscle activity, 10 fish were on each occasion pre rigor filleted, where one fillet was used as a control, while the other fillet was electrically stimulated using a squared 5 Hz, 10 V pulsed DC for 3 min. All pre rigor fillets were measured for pH, weighed, wrapped in aluminum foil and stored in polystyrene boxes with ice. After 7 days of storage the fillets were measured instrumentally for pH, drip loss, colour (CIE L* a* b*) and texture properties such as hardness and shear force, while fillet shrinkage and colour (RBG) were evaluated with computer imaging on photographs from a standard lightbox. Results showed that softness of the flesh was mainly influenced by factors associated with growth, such as season, photoperiod and maturation. Anaerobic muscle activity simulated with electrical stimulation caused an increase in drip loss (\1%) and loss of shear force 123Aquacult Int (2010( ) 18:461-474 DOI 10.1007 (\4%), but had no effect on hardness or fillet shrinkage. Computer imaging revealed that muscle contractions related to the electrical stimulus forced out blood from the fillet causing less reddishness for the entire storage period. We conclude that a pH drop upon slaughter associated with anaerobic muscle activity has a minor effect on the flesh quality in the short run, while seasonal/alternatively genetic effects are predominant.

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The texture of Atlantic salmon (Salmo salar) muscle as measured instrumentally using TPA and Warner-Brazler shear test

Cited by 126 publications

References 31 publications

The effects of trapping and blade angle of notched dentitions on fracture of biological tissues

The effects of trapping and blade angle of notched dentitions on fracture of biological tissues

Functional consequences of tooth design: effects of blade shape on energetics of cutting

The influence of anaerobic muscle activity, maturation and season on the flesh quality of farmed turbot

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