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

Baygar, T; Senturk, A

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

Atıf İçin Kopyala

Baygar T., Senturk A.

TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES, cilt.27, sa.4, ss.943-947, 2003 (SCI İndekslerine Giren Dergi)

Cilt numarası: 27 Konu: 4
Basım Tarihi: 2003
Dergi Adı: TURKISH JOURNAL OF VETERINARY & ANIMAL SCIENCES
Sayfa Sayıları: ss.943-947

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.