食品加工与技术杂志

抽象的

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

Mohamed K Morsy

The impact of three treatments as whitening (brine and/or H₂O₂); pre-cooking time (60 min, 70 min and 80 min) at 102 ± 1°C; and filling medium (brine, olive oil, sunflower oil and/or mixing) on quality of native little tunny (Euthynnus alletteratus) during canning were evaluated. A significant difference (P<0.05) in colour fillets was found between treated tunny samples when combining brine 5% with H₂O₂ 3% for 10 min and untreated sample as lightness (L*) value. The pre-cooking at 70 min resulted in reduced microorganism content, loss of moisture (~4.63%) and improved texture. Among all samples, the tunny canned in sunflower oil gained the highest acceptability (P<0.05) however, samples canned in olive oil had the lowest. The brine canned tunny recorded the highest total volatile base nitrogen (TVB-N) and histamine content after 12 months of storage. Results indicated that the different pre-treatments improved the quality of native canned tunny.