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KMID : 0380619770090010047
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Korean Journal of Food Science and Technology
1977 Volume.9 No. 1 p.47 ~ p.60
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Effect of Phosphate Treatment on Yield and Quality of Canned Tuna
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Abstract
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A 7∼10% aqueous phosphate solution comprised of 85% sodium tripolyphosphate and 15% sodium hexametaphosphate was injected into tuna flesh prior to precook until the fish weight increased approximately 4∼10%. The experiments were conducted at a commercial tuna processing plant using Yellowfin tuna (Thunnus albacares) of 45∼68㎏ and 7.3∼10.5㎏ sizes, and Skipjack tuna (Euthynnus pelamis) of 4.5∼5.0㎏ size. The experimental results showed that the phosphate treatment resulted in:
1. Approximately 5∼8% increase in yield and somewhat more moist meat with the large Yellowfin.
2. Approximately 3∼8% increase in yield with the smaller Yellowfin.
3. Approximately 1∼4% increase in yield with the Skipjack.
4. Minimal improvement in color and flavor.
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