Effects on the Specific Quality Parameters of Yellowfin Tuna (Thunnus albacares) during Precooking and Sterilization

Authors : Taçnur BAYGAR

Pages : 943-947

View : 19 | Download : 7

Publication Date : 0000-00-00

Article Type : Research Paper

Abstract :The objective of this study was to determine changes in the quality of yellowfin tuna insert ignore into journalissuearticles values(Thunnus albacares); during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen insert ignore into journalissuearticles values(TVB-N);, trimethylamine nitrogen insert ignore into journalissuearticles values(TMA-N);, histamine and pH analyses were performed in order to determine the quality of the samples. At the end of the study, TVB-N values of the thawed, precooked and canned fish samples were 11.56 ± 4.83, 19.25 ± 4.46 and 35.82 ± 2.18 mg/100 g; TMA-N values were 4.14 ± 0.35, 5.91 ± 1.76 and 5.75 ± 1.71 mg/100 g; histamine values were 11.80 ± 1.68, 10.69 ± 1.94 and 9.63 ± 1.86 ppm; and pH values were 5.90 ± 0.07, 6.07 ± 0.01 and 5.89 ± 0.1. According to these results, the effects of precooking and sterilization on the TVB-N and pH values of fish were significant.
Keywords : Yellowfin tuna, heat process, canned tuna, quality