Development of Fish ham from Red meat of Tuna (Euthynnus affinis)
Development of Fish ham from Red meat of Tuna (Euthynnus affinis)
Date
2002
Authors
S., Siddappaji
R.M., Prabhu
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India)Cochin
Abstract
A method was developed for the preparation of "fish ham" from the red meat of tuna
(Euthynnus affinis). Preparation of fish ham involves two steps. In the first step, meat of croaker
(Jhonius sp.) and pink perch (Nemipterus japonicus) was separated, mixed and' ground into
a paste with required additives. In the second step, red meat of tuna was filleted, cut into
cubes and its colour was fixed by curing in 0.01% sodium nitrite, 0.05% ascorbic acid, 0.01%
sodium tripolyphosphate, 2% salt and 1.5% sugar mixture and stored in anaerobic condition
at 20C for 48 h. Finally, fish paste and cured red meat cubes of tuna were mixed in the
ratio of 60:40 and packed into krehalon casing, sealed and inserted into the metallic box
type retainers and heat processed at 88-90°C for 105 min and cooled at 10oC for 20 min.
Acceptability of fish ham was studied by chemical, microbiological and organoleptic tests.
The product had excellent appearance, taste and texture. At ambient conditions the product
had a shelf life of 6 days and at refrigerated condition 42 days.
Description
Keywords
Fish ham, red meat of tuna, processing time standardization mixing ratio
Citation
Fishery Technology 39(2):120-123