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| Field | Value |
| Title | Bio chemical differences between the red and white meat of tuna and changes in quality during freezing and storage |
| Names |
George, C.
|
| Date Issued | 1975 (iso8601) |
| 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 |
| Genre | Article |
| Topic | Freezing |
| Identifier | fishery technology 1975: 12(1), 70-74 |