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TIME-TEMPERATURE-TOLERANCE (TTT) OF ON-BOARD FROZEN TUNA DURING SUBSEQUENT ON-LAND FROZEN STORAGE WITH PARTICULAR REFERENCE TO COMMERCIAL SCALE TRIAL. ESTIMATION OF TTT OF FROZEN TUNA MEAT BASED ON THE DEGREE OF DISCOLORATION.

[In Japanese. / En japonais.]

Author(s) : TANAKA T., TAKAHASHI K., NISHIWAKI K.

Type of article: Article

Summary

YELLOWFIN (YF), SOUTHERN BLUEFIN (SB) AND BIGEYE (BE) TUNA WHICH HAD BEEN FROZEN-STORED ON BOARD IN SEMI-DRESSED FORM, EXCLUDING GILLS AND VISCERA, WERE COMMERCIALLY STORED AT 233, 243 AND 253 K (-40, -30 AND -20 DEG C) ON THE PREMISE THAT THE STORAGE PERIOD WOULD BE 6 MONTHS. TOLERANCE LIMITS WERE BASED ON THE DEGREE OF MEAT DISCOLORATION (METMYOGLOBIN RATIO). THE TTT OF YF AND SB WAS ESTIMATED TO BE 1.5 AND 4-5 MONTHS (2-3 AND 5 MONTHS IN THE CASE OF MEAT BLOCKS), AND THAT OF BE TO BE ONE MONTH AT 253 K.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1985-1584
  • Languages: Japanese
  • Source: Trans. JAR - vol. 1 - n. 1
  • Publication date: 1984
  • Document available for consultation in the library of the IIR headquarters only.

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