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Shelf-life studies in tuna (Euthynnus affinis) chunks packed with dry ice and water ice.

Author(s) : JEYASEKARAN G., GANESAN P., JEYA-SHAKILA R., et al.

Type of article: Article

Summary

The authors investigated tuna chunks stored in dry ice and water ice in different proportions and used water ice as control. Dry ice/water ice (20:50 and 30:50%) gave rise to acceptable tuna from a sensorial viewpoint for up to 48 h. This storage method also reduced total volatile base nitrogen, trimethyl amine nitrogen and hypoxanthine levels compared with controls and also maintained low histamine levels.

Details

  • Original title: Shelf-life studies in tuna (Euthynnus affinis) chunks packed with dry ice and water ice.
  • Record ID : 2006-1343
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 43 - n. 1
  • Publication date: 2006/01

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