Effects of Frozen Storage on Quality Characteristics of Some fishery Products Processed from Bluefin Tuna and Common Carp

Abstract

T HE current investigation aimed to evaluate quality characteristics of some processed fish products of bluefin tuna (Thunnus thynnus) and common carp (Cyprinus carpio) during frozen storage. Burger, nuggets and fingers products were prepared from Tuna and carp fish and stored at -18 °C for six months. The studied criteria were evaluated every 2 months as interval time during storage period. It could be noticed that TSN (Total-Soluble Nitrogen) of tuna and carp burger were 0.912, 0.730 mg/100g sample and decreased to 0.740, 0.571mg/100g sample after 6 months of storage. The same trend of decrease of TSN was observed in fish nuggets and fish finger which processed from tuna and carp. Values of TVB-N showed a decrement in all products samples which processed from tuna fish, while an increment in all processed products from carp fish during frozen storage was observed. It was noticed that during frozen storage period, the cooking loss values increased and vice versa, cooking yield decreased. It was concluded that studied tuna and carp products showed good properties in frozen storage at -18 °C for six months.

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

“…( 4) It is assumed that moisture evaporation and condensation are negligible [23]. (5) The gas flow and heat transfer predictions are based on the laws of mass momentum and energy conservation, assuming that the gas inside the model follows the ideal gas law.…”

“…Freezing can effectively inhibit the activities of microorganisms in aquatic products, reduce enzyme activity, and effectively prolong the shelf life of frozen foods [2][3][4]. Taking the freezing process of tuna as an example, due to its perishable characteristics and in order to prolong its shelf life, its minimum temperature needs to be lowered to below −18 • C as soon as possible after fishing, and the fish then needs to be placed into a freezer to further reduce its temperature to below −60 • C [5].…”

Influência das proantocianidinas da casca do jatobá incorporados em hambúrguer de atum e seus efeitos nas propriedades físico-químicas e sensoriais

“…No estudo deDuman (2022), o autor desenvolveu hambúrgueres de Luciobarbus esocinus com diferentes concentrações de farinha de linhaça, também obtendo resultados de rendimento de cozimento similares aos observados neste estudo, porém quanto a retenção de umidade os resultados encontrados neste trabalho apresentam-se maiores que os encontrados por Duman (2022), de acordo com o mesmo autor, um alto rendimento nas propriedades de cozimento em produtos cárneos está associado à menores perdas de água e lipidíos durante o processo de cocção Khallaf et al (2021). eGhoneim et al (2022), observaram resultados próximos em shawarma fabricados a partir do bonito (Euthynnus alletteratus) e em hambúrguer de atum, quanto ao rendimento de cozimento.…”