The Effect of Premortem Stress, Holding Temperatures, and Freezing on the Biochemistry and Quality of Skipjack Tuna PDF Download
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Author: Ladell Crawford Publisher: ISBN: Category : Canned seafood Languages : en Pages : 32
Book Description
This experiment was designed to determine if there were differences (biochemical and/or organoleptic) before and after canning rested and stressed skipjack tuna. The live fish were captured off Oahu and were placed in shoreside tanks in Honolulu, Hawaii. After having been under observation for 24 hr, the fish were sacrificed in a rested or stressed condition. Stress was induced by forcing fish to swim around a tank until they showed signs of exhaustion. The rested fish were kept in a separate tank and were agitated as little as possible before being sacrificed. Some of the sacrificed tuna were canned immediately to serve as controls. Others were held in 32°, 60°, and 78° F seawater (SW) for 6 hr, and some were held in 78° F SW for 9 hr before canning. An equal number of fish from all treatments were brine frozen (for 20 hr), then thawed and canned. Sample wedges were taken before canning for measurements of glycolytic and purine degradation products. These measurements together with organoleptic evaluation were also determined on the canned product. There were no commercially discernible differences between rested and stressed skipjack subjected to various time-temperature treatments. The relation of the measured biochemical parameters to the treatment of the fish and the subsequent relation to the quality of the canned product were studied. There were not sufficiently defined relations on which to base quality predictions.
Author: Ladell Crawford Publisher: ISBN: Category : Canned seafood Languages : en Pages : 32
Book Description
This experiment was designed to determine if there were differences (biochemical and/or organoleptic) before and after canning rested and stressed skipjack tuna. The live fish were captured off Oahu and were placed in shoreside tanks in Honolulu, Hawaii. After having been under observation for 24 hr, the fish were sacrificed in a rested or stressed condition. Stress was induced by forcing fish to swim around a tank until they showed signs of exhaustion. The rested fish were kept in a separate tank and were agitated as little as possible before being sacrificed. Some of the sacrificed tuna were canned immediately to serve as controls. Others were held in 32°, 60°, and 78° F seawater (SW) for 6 hr, and some were held in 78° F SW for 9 hr before canning. An equal number of fish from all treatments were brine frozen (for 20 hr), then thawed and canned. Sample wedges were taken before canning for measurements of glycolytic and purine degradation products. These measurements together with organoleptic evaluation were also determined on the canned product. There were no commercially discernible differences between rested and stressed skipjack subjected to various time-temperature treatments. The relation of the measured biochemical parameters to the treatment of the fish and the subsequent relation to the quality of the canned product were studied. There were not sufficiently defined relations on which to base quality predictions.
Author: Ladell Crawford Publisher: Forgotten Books ISBN: 9781334224577 Category : Science Languages : en Pages : 38
Book Description
Excerpt from The Effect of Premortem Stress, Holding Temperatures, and Freezing on the Biochemistry and Quality of Skipjack Tuna Since quality means many things to many people, it was important to define this term at the outset. The laboratory's tuna research pro gram concentrated its attention on the quality of tuna as it appears in the can. It is canned tuna which is offered for sale and which com petes on the shelf and in the kitchen for the consumer's dollar. So it is the quality of canned tuna, rather than that of the raw fish, which must form the basis for study. The apparent quality of the raw tuna as judged by appearance and odor is important, but it does not guarantee a good canned product. It is possible to have raw tuna of apparently high quality which shows only average quality when canned. It is also possible to find raw tuna which appears to be of poor quality to sensory judgment that makes an excellent canned pro duct (crawford and Finch. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Ladell Crawford
Author: Ladell Crawford
Author: Ladell Crawford
Author: 
Author: Ladell Crawford
Author: L. Crawford
Author: 
Author: 
Author: Gill Hobart Gilmore
Author: Michael P. Fahay
Author: Gerald A. Sanger