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EFFECT OF HANDLING AND PROCESSING ON DISCOLORATION OF ALBACORE TUNA
Author(s) -
BABBITT J. K.,
CRAWFORD D. L.,
LAW D. K.
Publication year - 1977
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.1365-2621.1977.tb01550.x
Subject(s) - tuna , albacore , flesh , yellowfin tuna , fishery , thunnus , food science , chemistry , biology , fish <actinopterygii>
Occasionally, in the canning of tuna, normal appearing tuna flesh will turn from a desirable white color to an undesirable green color after precooking and prior to retorting. Results demonstrated that the different systems used by the fishermen to hold local albacore tuna prior to delivery to the processor had little influence on the incidence of green discoloration of precooked tuna. Furthermore, frozen storage of local tuna, up to 3 months, did not increase the incidence of green discoloration of precooked tuna.