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Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat.

Effet de l’entreposage à long terme, de températures ultra-basses et de la fraîcheur sur les caractéristiques qualitatives de la viande de thon congelé.

Auteurs : NAKAZAWA N., WADA R., FUKUSHIMA H., TANAKA R., KONO S., OKAZAKI E.

Type d'article : Article de la RIF

Résumé

This study clarified the validity of conventional frozen storage temperature of tuna meat, and investigated the effects of long-term storage and ultra-low temperatures, as well as the effect of the freshness at the time of freezing on the quality of tuna meat. Samples were grouped according to their pH: Low-pH (pH < 6.2) and High-pH (pH > 6.8). The increase in metMb% was higher in the Low-pH samples stored at temperatures higher than −40 °C. An increase in the metMb% was not observed in meat stored at −45 °C or lower, irrespective of the pH. The changes in the drip loss, the microstructure, and sensory scores in the High-pH samples were smaller than those in the Low-pH samples throughout frozen storage. The results demonstrated that the slight differences in freshness affected the quality of tuna meat during frozen and subsequent chilled storage.

Documents disponibles

Format PDF

Pages : 270-280

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  • Prix public

    11 €

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    8,50 €

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Détails

  • Titre original : Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat.
  • Identifiant de la fiche : 30027401
  • Langues : Anglais
  • Source : International Journal of Refrigeration - Revue internationale du Froid - vol. 112
  • Date d'édition : 04/2020
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2019.12.012

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