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EFFECT OF HEATING AND COLD STORAGE ON ANTITHIAMINE ACTIVITY IN SKIPJACK TUNA
Author(s) -
TANG NORA YUANG,
HILKER DORIS M.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb04842.x
Subject(s) - skipjack tuna , tuna , cold storage , food science , chemistry , boiling , fishery , biology , fish <actinopterygii> , horticulture , organic chemistry
SUMMARY The stability of antithiamine factor(s) in skipjack tuna (Katsuwonus pelanus) was tested after boiling by 2 methods, baking and cold storage at 10 and −10°C. The various heat treatments reduced the antithiamine activity from 55–86% of the control. Both frozen and refrigerated tuna, respectively, lost the antithiamine activity by 50–60% of the original level in 4 days.