Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)
Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)
Date
2014
Authors
Mohan, C.O.
Remya, S.
Ravishankar, C.N.
Vijayan, P.K.
Gopal, T.K.S.
Journal Title
Journal ISSN
Volume Title
Publisher
Wiley
Abstract
In this study, the effect of different vegetables baby corn, green pea, broccoli as filling ingredients along
with yellowfin tuna (Thunnus albacares) on the heat penetration characteristics and quality changes were
assessed. Heating and cooling lag factors (Jh and Jc) were least for tuna with broccoli and tuna without
vegetables, respectively. Heating rate index was in the range of 13.5–19.3 min with least value for tuna
with broccoli. Heat processing increased the hardness and chewiness of tuna significantly (P < 0.05),
whereas cohesiveness decreased. Thermal processing resulted in higher L*and hue (h) value for tuna. Substantial
decrease in a* value was observed for tuna with broccoli and peas where as b* value showed an
increase for tuna with baby corn. Tuna packed with green pea and baby corn was rated better sensorily,
whereas tuna with broccoli was rated least.
Description
Keywords
canning, colour, sensory evaluation, texture profile analysis, Thunnus albacares
Citation
Internationa Journal of Food Science and Technology 2014: 49(6), 1557-1564