ON-BOARD HANDLING AND PRESERVATION OF FROZEN TROLL-CAUGHT ALBACORE, THUNNUS ALALUNGA.

Type of article: Article

Summary

TECHNIQUES OF BLEEDING, EVISCERATING, AND SHIPBOARD FREEZING OF ALBACORE, THUNNUS ALALUNGA, IMMEDIATELY AFTER LANDING, TO ENHANCE THE QUALITY OF THE FROZEN PRODUCT WERE INVESTIGATED. THE BODY TEMPERATURES OF BOTH BLED AND EVISCERATED FISH DECREASED FASTER THAN NON-BLED FISH. BRINE IMMERSION FOLLOWED BY TRANSFER TO COIL REFRIGERATION RESULTED IN THE LOWEST BACTERIAL GROWTH FOR ALL HANDLING METHODS. NEITHER HANDLING TREATMENTS NOR PRESERVATION METHODS HAD ANY SIGNIFICANT EFFECT ON SODIUM OR MOISTURE CONCENTRATIONS. SENSORY JUDGING FOUND LITTLE DIFFERENCE BETWEEN HANDLING METHODS. DISCOLOURATION DUE TO OXIDATION OF THE OILS WAS THE MAJOR OBJECTION TO ACCEPTABILITY OF QUALITY.

Details

Original title: ON-BOARD HANDLING AND PRESERVATION OF FROZEN TROLL-CAUGHT ALBACORE, THUNNUS ALALUNGA.
Record ID : 1989-1445
Languages: English
Source: Mar. Fish. Rev. - vol. 49 - n. 4
Publication date: 1987
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food quality and safety. Microbiology;
Fish and fish product
Keywords: Oxidation; Microbiology; Brine; Tuna; Organoleptic property; Fish; Immersion; Colour; Freezing