Texture of Fish and Fish Products

This chapter reviews the factors that contribute to the texture of fish. We review the methods used to assess the texture of fish from both an instrumental and a sensory perspective. Fish is easily spoiled and hence frequently processed to extend the shelf life; such products as surimi, dried fish, smoked fish, fermented fish, and canned fish are described in this chapter. For each product, we examine how it is processed and how the texture is affected.