Critical quality and process control for fish cake

Food Technology has helped a manufacturer of fish cakes improve its production process.

Food Technology has helped a manufacturer of fish cakes improve their production process.

The manufacturer was experiencing problems during the forming stage of production, where fishcakes were either too soft, producing irregular shaped cakes, or too hard, producing brittle fish cakes which broke on the production line.

Using a TMS-Pro texture measurement system, driven by Texture Lab Pro software and a ball probe accessory, FTC technologists worked with the manufacturer to identify key critical quality points within the production process.

FTC technologists were able to develop a method to measure objectively the texture of the fish cake mix before reaching the forming stage, the critical point for optimum processing texture.

As a result, the manufacturer was able to optimise their formulation, reduce downtime in production caused by poor consistency of fish mix at point of forming and maintain consistent finished fish cake quality.

Food Technology Corporation are experts in providing test systems for special applications.

Combining 40 years experience in texture measurement with precision instrumentation, our technologists provide our customers with practical solutions to texture measurement problems.

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