Abstract
ABSTRACTSpecimens of fresh and cooked fish fillets of a variety of species were compressed by an Instron Universal Testing Machine. The output, converted to true stress‐strain relationships, revealed an initial linear portion up to 20‐40% strain. This enabled the calculation of the modulus of deformability from the slope. The curve continuation was concave upwards in raw specimens, most likely because of the development of hydrostatic pressure. In cooked specimens the continuation was mostly concave downward, possibly an indication of structural disintegration. Variations in the calculated moduli were large along the same fillets and among fillets of the same species.
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