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Effect of filling ingredient on the quality of canned yellowfin tuna ( Thunnus albacares )
Author(s) -
Mohan Chitradurga O.,
Remya Sasikala,
Ravishankar Chandragiri N.,
Vijayan Punnathil K.,
Srinivasa Gopal Teralandur K.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12452
Subject(s) - tuna , yellowfin tuna , chewiness , thunnus , food science , chemistry , fishery , biology , fish <actinopterygii>
Summary In this study, the effect of different vegetables baby corn, green pea, broccoli as filling ingredients along with yellowfin tuna ( Thunnus albacares ) on the heat penetration characteristics and quality changes were assessed. Heating and cooling lag factors ( J h and J c ) were least for tuna with broccoli and tuna without vegetables, respectively. Heating rate index was in the range of 13.5–19.3 min with least value for tuna with broccoli. Heat processing increased the hardness and chewiness of tuna significantly ( P < 0.05), whereas cohesiveness decreased. Thermal processing resulted in higher L *and hue ( h ) value for tuna. Substantial decrease in a * value was observed for tuna with broccoli and peas where as b * value showed an increase for tuna with baby corn. Tuna packed with green pea and baby corn was rated better sensorily, whereas tuna with broccoli was rated least.