Effects on the specific quality parameters of yellowfin tuna (Thunnus albacares) during precooking and sterilization

Baygar T., Senturk A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, vol.27, no.4, pp.943-947, 2003 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 27 Issue: 4
  • Publication Date: 2003
  • Journal Name: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.943-947
  • Çanakkale Onsekiz Mart University Affiliated: No

Abstract

The objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine and pH analyses were performed in order to determine the quality of the samples.