Method to Measure the Force to Pull and to Break Pin Bones of Fish

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dc.authoridAYVAZ, Zayde/0000-0002-8102-0577
dc.contributor.authorBalaban, Murat O.
dc.contributor.authorJie, Hubert
dc.contributor.authorYee, Yin Yin
dc.contributor.authorAlcicek, Zayde
dc.date.accessioned2025-01-27T21:13:37Z
dc.date.available2025-01-27T21:13:37Z
dc.date.issued2015
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractA texture measurement device was modified to measure the force required to pull pin bones from King salmon (Oncorhynchus tshawytscha), snapper (Pagrus auratus), and kahawai (Arripis trutta). Pulled bones were also subjected to tension to measure the breaking force. For all fish, the pulling force depended on the size of the fish, and on the length of the pin bone (P < 0.05). In general, larger fish required greater pulling force to remove pin bones. For example, fresh small salmon (about 1500 g whole) required 600 g on average to pull pin bones, and large fish (about 3700 g whole) required 850 g. Longer bones required greater pulling force. The breaking force followed the same trend. In general, the breaking force was greater than the pulling force. This allows the removal of the bones without breaking them. There was no statistically significant (P > 0.05) difference between the forces (both pulling and breaking) from fresh and frozen/thawed samples, although in general frozen/thawed samples required less force to pull. With the quantification of pulling and breaking forces for pin bones, it is possible to design and build better, more intelligent pin bone removal equipment. Practical Application The force to pull or break fish pin bones was measured. Pulling force depended on the size of the fish, and on the size of the bone. The same fillet has many different sizes of pin bones. Knowing the force required to pull, and the upper limit of force applied to avoid breaking the pin bones will allow intelligent systems to be built to remove them.
dc.identifier.doi10.1111/1750-3841.12755
dc.identifier.endpageE340
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.issue2
dc.identifier.pmid25604165
dc.identifier.scopus2-s2.0-84922907928
dc.identifier.scopusqualityQ1
dc.identifier.startpageE334
dc.identifier.urihttps://doi.org/10.1111/1750-3841.12755
dc.identifier.urihttps://hdl.handle.net/20.500.12428/28476
dc.identifier.volume80
dc.identifier.wosWOS:000349308200015
dc.identifier.wosqualityQ2
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherWiley-Blackwell
dc.relation.ispartofJournal of Food Science
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WoS_20250125
dc.subjectbreaking force
dc.subjectkahawai
dc.subjectpin bone
dc.subjectpulling force
dc.subjectsalmon
dc.subjectsnapper
dc.titleMethod to Measure the Force to Pull and to Break Pin Bones of Fish
dc.typeArticle

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