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Tuna and bonito.

[In Japanese. / En japonais.]

Author(s) : ASHIDA S.

Type of article: Article

Summary

The most important quality loss of tuna and bonito during frozen storage is discoloration of meat. It is well known that a main factor of the discoloration of tuna and bonito meat is autoxidation of red colored oxymyoglobin to brown colored metmyoglobin. Low storage temperature is the most efficient factor to prevent the discoloration. The formation of metmyoglobin is very slight in case of the storage at -35 and -78 °C for the long-termed storage. This review also discussed about another phenomena of discoloration and deterioration of tuna and bonito meat.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 2000-3096
  • Languages: Japanese
  • Source: Refrigeration - vol. 74 - n. 861
  • Publication date: 1999/07
  • Document available for consultation in the library of the IIR headquarters only.

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