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, cilt.27, sa.4, ss.943-947, 2003 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 27 Sayı: 4
  • Basım Tarihi: 2003
  • Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.943-947
  • Çanakkale Onsekiz Mart Üniversitesi Adresli: Hayır

Özet

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.