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THE CHILLING OF SOUTHERN BLUEFIN TUNA (THUNNUS MACCOYII).

Author(s) : BOYD N. S., WILSON N. D., HALL B. I.

Summary

BLUEFIN TUNA CAUGHT IN NEW ZEALAND, EXPORTED TO JAPAN, IS CHILLED IMMEDIATELY IN A SLURRY OF ICE AND SEAWATER. CHILLING IS SLOW AND TAKES 40 TO 50 HRS TO BRING THE CORE TEMPERATURE TO 273-274 K (0-1 DEG C). FRESHNESS VARIES IN THE DIFFERENT PARTS OF FISH, BEING GENERALLY BETTER IN THE MUSCLE COOLED THE MOST SLOWLY.

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Pages: 1982-1

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Details

  • Original title: THE CHILLING OF SOUTHERN BLUEFIN TUNA (THUNNUS MACCOYII).
  • Record ID : 1983-1852
  • Languages: English
  • Source: Refrigeration of perishable products for distant markets.
  • Publication date: 1982/01/26
  • Document available for consultation in the library of the IIR headquarters only.

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