Bio chemical differences between the red and white  meat of tuna  and changes in quality  during freezing and  storage

dc.contributor.author	George, C.
dc.date.accessioned	2013-08-20T04:46:55Z
dc.date.available	2013-08-20T04:46:55Z
dc.date.issued	1975
dc.description.abstract	The differences between the white and red (dark) meat oftuna (Katsuivonus pelamis) in chemical, physical and organoleptic aspects and the rate and pattern of spoilage during freezing and subsequent storage arediscussed in this communication. In all the indices studied distinct difference is seenbetween the white and red meat as well as in the head, middleand tail portions of the same fish . The characteristic co lourof tuna meat is due to the presence of haemoglobin and myoglobin, the concentrations of which are about 5 times morein red meat than in white meat. The shelf-life of the frozen material varies with the type of the pack, that is, whole fish >chunks > fillets ; the fillets being adversely affected during frozen storage	en_US
dc.identifier.citation	fishery technology 1975: 12(1), 70-74	en_US
dc.identifier.uri	http://hdl.handle.net/123456789/468
dc.language.iso	en	en_US
dc.publisher	Society of fisheries Technologists (India), Cochin	en_US
dc.subject	Freezing	en_US
dc.subject	Tuna	en_US
dc.title	Bio chemical differences between the red and white meat of tuna and changes in quality during freezing and storage	en_US
dc.type	Article	en_US

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Name:: BIOCHEMICAL DIFFERENCES BETWEEN THE RED AND WHITE MEAT OF TUNA AND CHANGES IN QUALITY DURING FREEZING AND STORAGE.pdf
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