ShareTHAWING OF FROZEN DRESSED TUNA BY MICROWAVE HEATING.
[In Japanese. / En japonais.]
Author(s) : TANAKA T., NAGASAKI T., TAKAHASHI K.
Type of article: Article
Summary
LARGE SIZED FROZEN YELLOWFIN TUNA AND SOUTHERN BLUEFIN TUNA IN DRESSED FORM (DECAPITATED AND GUTTED) WERE THAWED BY MICROWAVE (915 MHERTZ) IRRADIATION. BOTH FROZEN TUNAS WERE THAWED FAIRLY WELL WITHIN AS SHORT TIME AS 30 MIN WITHOUT ANY PARTIAL OVERHEATING. NO CHANGES IN METMYOGLOBIN RATIO, FRESH-NESS AND TASTE COMPONENT VALUES WERE OBSERVED IN THE CASES OF YELLOWFIN TUNA. SLIGHT DISCOLOURATION, HOWEVER, OCCURRED IN SOUTHERN BLUEFIN TUNA MEAT DURING MICROWAVE THAWING.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1985-2505
- Languages: Japanese
- Source: Trans. JAR - vol. 1 - n. 2
- Publication date: 1984
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Fish and fish product - Keywords: Thawing; Microwave; Tuna; Organoleptic property; Fish; Colour
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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
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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
View record
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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
View record
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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
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EXPERIMENTAL STUDY OF SOME THAWING METHODS APPL...
- Author(s) : MOTTA-TAVARES M. E.
- Date : 1978/10
- Languages : Portuguese
- Source: Rev. port. Frio - vol. 2 - n. 5
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