Staff Members - Benha University
Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium
Journal of Food Processing & Technology • 2016
Publication Information
Authors
Mohamed K Morsy
Keywords
Canning; Euthynnus alletteratus; Processing effects;
Colour; Quality
Journal
Journal of Food Processing & Technology
Publisher
OMICS International
Volume
7
Issue
11
Pages
1- 8
publication.type
International
Paper Link
Open Link
Supplementary Materials
Not Available
Abstract
The impact of three treatments as whitening (brine and/or H2O2); 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
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