Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)

Mohan, C.O.; Remya, S.; Murthy, L.N.; Ravishankar, C.N.; Kumar, Krishan

doi:10.1016/j.foodcont.2014.08.030

Cited by 36 publications

(47 citation statements)

References 22 publications

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“…The increase in the energy value of different samples could be attributed mainly to the fat and protein contents. These results are in agreement with those reported by Mohan et al [30].…”

Section: Proximate Composition and Quality Indices Of Raw And Precooksupporting

confidence: 94%

“…Thus, the protein content was 26.54%, 26.05%, 27.25%, 27.02%, 26.58% and 26.86% for (C), (BS), (OO), (SO), (BSO) and (OSO), respectively after twelve months. Similar observations were made by Mohan et al [30]. This increase in protein may be due to the reduction in moisture content during thermal processing and subsequent storage.…”

Section: Fatty Acid Compositionsupporting

confidence: 87%

“…The increase in histamine levels could be due to the heat induced degradation of histidine to histamine. However, the levels of histamine in the present study in various samples were well within the acceptable limits less than 10 ppm [30].…”

Section: Proximate Composition and Quality Indices Of Raw And Precooksupporting

confidence: 55%

“…A significant increase (P<0.05) was noticed in protein and ash contents for various pre-cooked samples. The increase in protein (2.13% to 3.36%) and ash (0.82% to 1.82%) was due to some loss of moisture during the process [30]. The energy value of fresh tunny was 118.20 kcal 100 g -1 , that increased significantly (P<0.05) with the thermal processing.…”

Section: Proximate Composition and Quality Indices Of Raw And Precookmentioning

confidence: 95%

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Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

Morsy¹

2016

J Food Process Technol

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The impact of three treatments as whitening (brine and/or H 2 O 2 ); pre-cooking time (60 min, 70 min and 80 min) at 102 ± 1°C; and filling medium (brine, olive oil, sunflower oil and/or mixing) on quality of native little tunny (Euthynnus alletteratus) during canning were evaluated. A significant difference (P<0.05) in colour fillets was found between treated tunny samples when combining brine 5% with H 2 O 2 3% for 10 min and untreated sample as lightness (L*) value. The pre-cooking at 70 min resulted in reduced microorganism content, loss of moisture (~4.63%) and improved texture. Among all samples, the tunny canned in sunflower oil gained the highest acceptability (P<0.05) however, samples canned in olive oil had the lowest. The brine canned tunny recorded the highest total volatile base nitrogen (TVB-N) and histamine content after 12 months of storage. Results indicated that the different pre-treatments improved the quality of native canned tunny.

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“…The increase in the energy value of different samples could be attributed mainly to the fat and protein contents. These results are in agreement with those reported by Mohan et al [30].…”

Section: Proximate Composition and Quality Indices Of Raw And Precooksupporting

confidence: 94%

Section: Fatty Acid Compositionsupporting

confidence: 87%

Section: Proximate Composition and Quality Indices Of Raw And Precooksupporting

confidence: 55%

Section: Proximate Composition and Quality Indices Of Raw And Precookmentioning

confidence: 95%

See 2 more Smart Citations

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

Morsy¹

2016

J Food Process Technol

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“…Retortable pouches having three layer configuration of polyester/aluminium foil/cast polypropylene can perform the packaging function as that of metal cans and is free from disadvantages like poor barrier properties, pin holing and poor seal strength Vijayan et al, 1998). Fish curries packed in retortable pouches and processed in steam air mixture using over pressure autoclave were found to be in acceptable condition for more than one year at ambient storage (Srinivasa Gopal et al, 2001;Sonaji et al, 2002;Manju et al, 2004;Ravishankar et al, 2002Ravishankar et al, , 2008Mohan et al, 2006Mohan et al, , 2008Mohan et al, , 2014Mohan et al, , 2015. Compared to steam-air retorts, water immersion and still water spray retorts are found to be advantageous as the air pockets will not be formed inside the retort in latter types (Hardt-English, 2003).…”

Section: Introductionmentioning

confidence: 99%

Process optimisation for ready to eat Indian mackerel (Rastrelliger kanagurta) curry in high impact polypropylene (HIPP) containers using still water spray retort

Dinakaran¹,

Mohan²,

Panda³

et al. 2017

Indian J. Fish.

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Mackerel curry is a traditional food which is considered as a delicacy in Kerala. Indian mackerel curry was prepared as per standard recipe and hot filled into high impact polypropylene (HIPP) containers. Dynopack sealing machine was used for top sealing using seethrough films comprising polyester, silicone dioxide coated nylon and cast polypropylene and processed in a still water spray retort at 121.1°C to different F 0 values of 6, 7 and 8 min. Based on the sensory and commercial sterility test, F 0 value of 8 min was found to be optimum for mackerel in curry medium. The fish curry processed to F 0 value of 8 was taken up for storage studies at ambient temperature (28±2°C) and changes in biochemical parameters like thiobarbituric acid (TBA), total volatile base nitrogen (TVBN), trimethylamine (TMA), instrumental colour and texture were analysed. Upon thermal processing, significant increase in chewiness as well as springiness and decrease in hardness was observed for mackerel at optimum F 0 value. The product was found to be commercially sterile throughout the period of storage and was found to have a shelf life of 75 days.

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Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion

Adepoju

Omitoyin

Mohan

et al. 2016

Food Science & Nutrition

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The difference in the heating penetration characteristics of product processed in retort by steam–air application and water immersion was studied. Fresh milkfish (Chanos chanos) packed in dry pack and in oil medium, both in flexible pouches, was thermal processed to minimum F 0 value of 7.77 at 121.1°C. Heat penetration values were recorded for each minute of processing with the aid Ellab (TM 9608, Denmark) temperature recorder. Retort come up time to achieve 121.1°C was observed to be less in steam–air which invariably led to a lower Ball's process time (B) and the total process time (T) observed in steam–air as compared to water immersion. Obtained data were plotted on a semi‐logarithmic paper with temperature deficit on x‐axis against time on the y‐axis.

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Effect of filling medium on cooking time and quality of canned yellowfin tuna (Thunnus albacares)

Cited by 36 publications

References 22 publications

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium

Process optimisation for ready to eat Indian mackerel (Rastrelliger kanagurta) curry in high impact polypropylene (HIPP) containers using still water spray retort

Heat penetration attributes of milkfish (Chanos chanos) thermal processed in flexible pouches: a comparative study between steam application and water immersion

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