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


Abstract: The objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (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

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