| publication name | Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium |
|---|---|
| Authors | Mohamed K Morsy |
| year | 2016 |
| keywords | Canning; Euthynnus alletteratus; Processing effects; Colour; Quality |
| journal | Journal of Food Processing & Technology |
| volume | 7 |
| issue | 11 |
| pages | 1- 8 |
| publisher | OMICS International |
| Local/International | International |
| Paper Link | https://www.omicsonline.org/open-access/quality-enhancement-of-canned-little-tunny-fish-euthynnus-alletteratus-bywhitening-solutions-precooking-time-and-filling-medium-2157-7110-1000632.php?aid=82164 |
| Full paper | download |
| 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