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Muscle colour deterioration in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters
Author(s) -
MATTHEWS A. D.
Publication year - 1983
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/j.1365-2621.1983.tb00281.x
Subject(s) - yellowfin tuna , bonito , skipjack tuna , tuna , browning , fishery , thunnus , biology , food science , fish <actinopterygii>
Summary The colour deterioration of muscle in iced and frozen stored bonito, yellowfin and skipjack tuna caught in Seychelles waters has been determined. Storage life on ice before noticeable browning occurred was 12‐ 14 days for yellowfin tuna and 7 days for bonito and skipjack tuna. At cold storage temperatures above ‐30°C colour deterioration was very rapid. A new procedure has been devised for preparing the water extract necessary for the analysis of the ratio of met‐ to oxy‐ and deoxyhaemoglobin.