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Veuillez utiliser cette adresse pour citer ce document : http://hdl.handle.net/1834/2432

Titre: Proximate composition, microbiological and sensory evaluation of canned skipjack tuna ( Katsuwonus pelamis ) stored at ambient and accelerated tempratures.
Auteur(s): Akande, G.R.
Emokpae, A.O.
Towuru, E.T.
Ogbonna, C.
Ajayi, A.
mot-clé ASFA: Preservatives
Storage conditions
Date de publication: 1988
Collection/Numéro: Technical Paper, 38
Résumé: The yield of skipjack tuna (Katsuwunus pelamis) was investigated. It was found that 2,75kg of fresh tuna are required for the production of every 1kg of canned tuna. Pre-cooking of tuna which is a major processing stage in tuna canning resulted in a loss of about 19% of its weight based on gutted and headed fish. Changes in the quality of canned tuna packed in brine, oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation methods. Canned tuna samples were found to be microbiologically stable and organoleptically acceptable after one year storage period. Total viable counts (TVC) were generally low. Thermophilic organisms, anaerobes (clostridium) and coliforms (E. Coli type 1) were absent in all the canned samples. Comparison of the locally canned tuna with imported ones showed similar trends in terms of the proximate composition, microbiological stability and sensory evaluation.
URI/URL: http://hdl.handle.net/1834/2432
ISBN: 978-2345-035
Collection(s) :Technical Report

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