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KMID : 1007519940030040271
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Food Science and Biotechnology
1994 Volume.3 No. 4 p.271 ~ p.276
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Quality Changes of Canned Tuna Packed in Cottonseed Oil during Thermal Processing
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Jung, Cha Gyun
Ryu, Hong Soo/Cho, Hyun Duk/Han, Hong Ho
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Abstract
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Changes in protein digestibility, oxidative deterioration of oils and thiamin retention which take place during thermal processing of canned tuna meat with cottonseed oil (CTCO) were investigated. No significant differences (p<0.05) were observed between proximate compositions of CTCO samples sterilized at 110℃ (0~21.54 min) and 115℃ (0~20.14 min). Color value and solvent soluble brown pigment density rose steadily with increasing F_(0)-values. All of those results at 110% were greater than those at 115℃. Peroxide and TBA values of constitutional tuna meat oil were decreased severely (p<0.05) with higher F_(0)-values at both 110℃ and 115℃ but a remarkable declining in POV and TBA value was not occurred in total lipid from CTCO due to the cottonseed oil shown in a slight increase in those values through retorting. More than 10% higher in vitro protein digestibilities were observed in sterilized CTCO compared with that of raw meat, and there was some differences in digestibility from 1 to 2% between sterilized products. Thiamine retention fell into 9% at 110℃ until 15.43 min or 1% at 115℃ until 16.21 min.
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