Effects of muscle types and cooling on discoloration of canned skipjack

Abstract

The effects of muscle types and their cooling conditions on browning in the packing media solution of canned skipjack were investigated. Cooling conditions of dorsal muscle influenced browning of water fraction in packing media solution mainly due to amino‐carbonyl reaction associated with non‐protein nitrogen and sugars. For ventral muscle, brown color formation of oil as well as water fractions occurred due to degradation of amino nitrogen and non‐protein nitrogen, and lipid oxidation. The separation of whole meat into dorsal and ventral muscles after precooking, cooling at different appropriate temperatures (≤10°C for 16 h and −15°C for 3 h for dorsal and ventral muscles, respectively), and packing with lower ventral muscle content (≤ 20%) retarded browning of packing media solution in canned skipjack.

Enhancement of fermentative hydrogen production by Thermotoga maritima through hyperthermophilic anaerobic co-digestion of fruit-vegetable and fish wastes

“…Among these co-substrates, fish wastes (FW) were considered the highly biodegradable meat. In Tunisia, sardines are the most widely consumed blue fish species due to their availability and low cost [22]. However, they are susceptible to rapid deterioration [23].…”

The Influence of Local Canning Process and Storage on Pelagic Fish From Tunisia: Fatty Acid Profiles and Quality Indicators

“…Canned food products have advantages such as their preservation, convenience and safety. However, canned fishery products are especially susceptible to quality deterioration due to their high levels of nitrogen compounds and unsaturated fatty acids, which result in loss of flavor and nutrients (Gu et al. 2001).…”