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THAWING OF FROZEN TUNA MEAT. ASPECT OF MEAT COLOUR AND CONTRACTION.

[In Japanese. / En japonais.]

Author(s) : TANAKA T.

Type of article: Article

Summary

FROZEN SOUTHERN BLUEFIN TUNA MEAT DISCOLOURS EASILY AND SOMETIMES CONTRACTS WHEN THAWED CAUSED BY THAW RIGOR. BLOCKS OF SOUTHERN BLUEFIN TUNA WERE THAWED SEPARATELY BY AIR THAWING, RUNNING WATER THAWING AND MICROWAVE THAWING. DISCOLOURATION SCARCELY OCCURRED IN THE PROCESS OF RUNNING WATER THAWING AT 283 K (10 DEG C) FOR 50 MIN, OR AT 273 K (0 DEG C) FOR 6 HR. NO CONTRACTION WAS OBSERVED DURING THAWING WITH RUNNING WATER AND AIR THAWING AT 291-293 K (18-20 DEG C) FOR 6 HR. DISCOLOURATION AND CONTRACTION SEEMED TO BE MINIMIZED, AS FOR LATENTLY CONTRACTILE BLOCKS, WHEN MEAT TEMPERATURE PASSED THROUGH RAPIDLY BETWEEN 263 AND 268 K (-10 AND -5 DEG C), AND SLOWLY (FOR 5-6 HR) BETWEEN 268 AND 272 K (-5 AND -1 DEG C).

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-2506
  • Languages: Japanese
  • Source: Trans. JAR - vol. 1 - n. 2
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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