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Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)

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Title Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares)
Not Available
 
Creator Mohan, C.O.
Remya, S.
Ravishankar, C.N.
Vijayan, P.K.
Gopal, T.K.S.
 
Subject Canning
colour
sensory evaluation
texture profile analysis
Thunnus albacares.
 
Description Not Available
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.
Not Available
 
Date 2018-12-03T10:35:50Z
2018-12-03T10:35:50Z
2013-12-19
 
Type Research Paper
 
Identifier Mohan, C.O.,Remya, S.,Ravishankar, C.N.,Vijayan, P.K. and Gopal, T.K.S.(2013)-Effect of filling ingredient on the quality of canned yellowfin tuna (Thunnus albacares). Internationa Journal of Food Science and Technology. 49(6): 1557-1564
0022-1155 (Print) 0975-8402(Online)
http://krishi.icar.gov.in/jspui/handle/123456789/15311
 
Language English
 
Relation Not Available;
 
Publisher Wiley