Preliminary study on the use of protein hydrolysates in canned yellowish tuna (Thunnus albacares, Bonnaterre) in brine
1995
Santos, E.E.M. | Yap, D.C.
This study aims to determine the effect of protein hydrolysates (PH) on the quality and yield of canned yellowfin tuna (Thunnus albacares, Bonnaterre) in brine. The physico-chemical characteristics of the canned samples were analyzed using the procedures for the determination of percent expressible moisture (percent EM), pH, net/drained weight and thermal diffusivity. The heat penetration characteristics of the canned samples with different levels of pH concentrations were likewise analyzed. Sensory evaluation of canned product quality was also conducted. Results from this study showed that, in general, the addition of pH resulted in improved quality and yield of canned tuna samples. An increase in drained weight was observed in pH-treated samples; however, no significant difference exists between samples with pH levels of 0.5, 1.5 and 2.5 percent. The same effect on the pH levels of canned samples was observed. On the other hand, percent EM failed to detect these differences between treatments. Results from the heat penetration studies suggest that the change in the product formulation due to pH treatment did not affect heat penetration in the samples. There were significant differences between untreated and treated samples in terms of general appearance or workmanship, scorching or browning and color of meat and packing medium. On the other hand, sensory scores for odor, flavor and texture of canned samples failed to determine the differences between untreated and treated samples. Generally, the use of pH, irrespective of concentration, seems to answer the present need for the improvement of the quality as well as the yield of the Philippine canned tuna products
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