TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.27, ss.943-947, 2003 (SCI İndekslerine Giren Dergi)
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.