ShareEFFECT OF FREEZING AND THAWING ON THE DISCOLORATION OF TUNA MEAT.
Author(s) : CHOW C. J.
Type of article: Article
Summary
THE DISCOLORATION PROFILE OF TUNA MEAT FROM SEVERAL SPECIES, FRESH OR FROZEN-THAWED AND STORED IN ICE, WAS EVALUATED BY MEASURING THE METMYOGLOBIN RATE, MYOGLOBIN SOLUBILITY AND HUNTER COLOUR. THE DISCOLORATION OF THAWED FISH IS QUICKER THAN THAT OF FRESH TUNA, INDEPENDENTLY OF SPECIES. IN STORAGE IN ICE THE PERCENTAGE OF METMYOGLOBIN DECREASES, WHEREAS MYOGLOBIN SOLUBILITY INCREASES. TUNA IS THE MOST STABLE VARIETY IN TERMS OF DISCOLORATION, EVEN AFTER FREEZING. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-238176.
Details
- Original title: EFFECT OF FREEZING AND THAWING ON THE DISCOLORATION OF TUNA MEAT.
- Record ID : 1989-1033
- Languages: English
- Source: Nippon Suisan Gakkaishi - vol. 54 - n. 4
- Publication date: 1988
Links
See the source
Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Ice; Tuna; Chilling; Organoleptic property; Fish; Colour; Freezing
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REDUCED STABILITY AND ACCELERATED AUTOXIDATION ...
- Author(s) : CHOW C. J.
- Date : 1989
- Languages : English
- Source: J. agric. Food Chem. - vol. 37 - n. 5
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MUSCLE COLOUR DETERIORATION IN ICED AND FROZEN ...
- Author(s) : MATTHEWS A. D.
- Date : 1983/06
- Languages : English
- Source: J. Food Technol. - vol. 18 - n. 3
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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
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THAWING OF FROZEN FISH.
- Author(s) : MIKI H., NISHIMOTO J.
- Date : 1987
- Languages : Japanese
- Source: Trans. JAR - vol. 4 - n. 2
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THAWING OF FROZEN TUNA MEAT. ASPECT OF MEAT COL...
- Author(s) : TANAKA T.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
View record