ShareMUSCLE COLOUR DETERIORATION IN ICED AND FROZEN STORED BONITO, YELLOWFIN AND SKIPJACK TUNA CAUGHT IN SEYCHELLES WATERS.
Author(s) : MATTHEWS A. D.
Type of article: Article
Summary
STORAGE LIFE ON ICE BEFORE NOTICEABLE BROWNING OCCURRED WAS 12-14 DAYS FOR YELLOWFIN TUNA AND 7 DAYS FOR BONITO AND SKIPJACK TUNA. AT COLD STORAGE TEMPERATURES ABOVE 243 K (-30 DEG C) COLOUR DETERIORATION WAS VERY RAPID. A NEW PROCEDURE HAS BEEN DEVISED FOR PREPARING THE WATER EXTRACT NECESSARY FOR THE ANALYSIS OF THE RATIO OF MET-TO OXY-AND DEOXYHAEMOGLOBIN.
Details
- Original title: MUSCLE COLOUR DETERIORATION IN ICED AND FROZEN STORED BONITO, YELLOWFIN AND SKIPJACK TUNA CAUGHT IN SEYCHELLES WATERS.
- Record ID : 1984-0198
- Languages: English
- Source: J. Food Technol. - vol. 18 - n. 3
- Publication date: 1983/06
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
-
Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Ice; Measurement; Tuna; Chilling; Organoleptic property; Fish; Colour; Freezing
-
EFFECT OF FREEZING AND THAWING ON THE DISCOLORA...
- Author(s) : CHOW C. J.
- Date : 1988
- Languages : English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 4
View record
-
REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
View record
-
TIME-TEMPERATURE-TOLERANCE (TTT) OF ON-BOARD FR...
- Author(s) : TANAKA T., TAKAHASHI K., NISHIWAKI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 1
View record
-
ON-BOARD HANDLING AND PRESERVATION OF FROZEN TR...
- Author(s) : JACOBY D. R.
- Date : 1987
- Languages : English
- Source: Mar. Fish. Rev. - vol. 49 - n. 4
View record
-
THAWING OF FROZEN DRESSED TUNA BY MICROWAVE HEA...
- Author(s) : TANAKA T., NAGASAKI T., TAKAHASHI K.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
View record