ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Occasionally, in the canning of tuna, normal appearing tuna flesh will turn from a desirable white color to an undesirable green color after precooking and prior to retorting. Results demonstrated that the different systems used by the fishermen to hold local albacore tuna prior to delivery to the processor had little influence on the incidence of green discoloration of precooked tuna. Furthermore, frozen storage of local tuna, up to 3 months, did not increase the incidence of green discoloration of precooked tuna.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1977.tb01550.x
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