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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. II. ESTIMATION OF TTT OF FROZEN TUNA MEAT BASED ON ATP BREAKDOWNS.

[In Japanese. / En japonais.]

Author(s) : TANAKA T., HAMAMOTO Y., NISHIWAKI K.

Type of article: Article

Summary

THREE GROUPS COMPOSED OF DIFFERENT SPECIES, YELLOWFIN (YF), SOUTHERN BLUEFIN (SB) AND BIGEYE (BE) TUNA WHICH HAD BEEN FROZEN ON BOARD COMMERCIALLY WERE STORED AT 233, 243 AND 253 K (-40, -30 AND -20 DEG C). FRESHNESS INDEX AND TASTE COMPONENT INDEX WERE USED AS QUALITY INDEX FOR TTT DECISION. BOTH VALUES OF THREE TUNAS DID NOT CHANGE APPRECIABLY THROUGHOUT STORAGE AT ANY TEMPERATURE. TTT OF YF AND SB WAS 6 MONTHS AT LEAST, AND THAT OF BE 17 MONTHS AT LEAST.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1986-0262
  • Languages: Japanese
  • Source: Trans. JAR - vol. 2 - n. 1
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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