AI Summary & Key Takeaways
AI InsightAccording to these results, the effects of precooking and sterilization on the TVB-N and pH values of fish were significant.
📌 3 Key Takeaways
Abstract
The objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine and pH analyses were performed in order to determine the quality of the samples. At the end of the study, TVB-N values of the thawed, precooked and canned fish samples were 11.56 ± 4.83, 19.25 ± 4.46 and 35.82 ± 2.18 mg/100 g; TMA-N values were 4.14 ± 0.35, 5.91 ± 1.76 and 5.75 ± 1.71 mg/100 g; histamine values were 11.80 ± 1.68, 10.69 ± 1.94 and 9.63 ± 1.86 ppm; and pH values were 5.90 ± 0.07, 6.07 ± 0.01 and 5.89 ± 0.1. According to these results, the effects of precooking and sterilization on the TVB-N and pH values of fish were significant.
Özet
The objective of this study was to determine changes in the quality of yellowfin tuna (Thunnus albacares) during precooking and sterilization. Samples were obtained at three stages: after thawing, after precooking and after sterilization. Total volatile basic nitrogen (TVB-N), trimethylamine nitrogen (TMA-N), histamine and pH analyses were performed in order to determine the quality of the samples. At the end of the study, TVB-N values of the thawed, precooked and canned fish samples were 11.56 ± 4.83, 19.25 ± 4.46 and 35.82 ± 2.18 mg/100 g; TMA-N values were 4.14 ± 0.35, 5.91 ± 1.76 and 5.75 ± 1.71 mg/100 g; histamine values were 11.80 ± 1.68, 10.69 ± 1.94 and 9.63 ± 1.86 ppm; and pH values were 5.90 ± 0.07, 6.07 ± 0.01 and 5.89 ± 0.1. According to these results, the effects of precooking and sterilization on the TVB-N and pH values of fish were significant.