Textural Analysis of Sea Lamprey Muscle From Guadiana and Mondego Rivers (Portugal) Using the Warner‐Bratzler Shear Method

ABSTRACT Assessment of sea lamprey texture from the Guadiana and Mondego River basins. Lamprey has served as food for centuries, and nowadays it is highly appreciated, mainly in southern European countries. Therefore, the quality requirements of the lamprey are closely scrutinized by consumers. The texture is commonly referred to as tenderness, and is one crucial sensory attribute valued by consumers. A deep search for scientific publications about texture evaluation of lamprey allows us to conclude that there is no work published. So, a wide review was carried out on methods for evaluating fish texture. This study aims: (i) to assess the texture of specimens caught in two Portuguese rivers, Guadiana, and Mondego and (ii) to validate the Warner‐Bratzler shear method for assessing sea lamprey's texture. Our results on texture of sea lampreys caught in Guadiana and Mondego River basins revealed significant differences in texture parameters, obtained through the Warner Bratzler test. Sea lamprey from Guadiana River basin exhibited lower values of firmness (123.15 N) and energy indicating softer flesh, and lampreys from Mondego River basin displayed higher firmness values (147.37 N), indicating harder flesh. This study confirmed the adequacy of the Warner‐Bratzler shear method for assessing sea lamprey texture due to its sensitivity and accuracy in measuring the texture parameters obtained through force deformation curve. This knowledge will allow future studies to use a consistent method to assess texture. The certification of regional food products increases fishing communities' income and gives consumers greater confidence in the quality of these delicatessen products.