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<0.05) in colour
fillets was found between treated tunny samples when
combining brine 5% with H2O2 3% for 10 min and untreated sample as
lightness (L*) value. The pre-cooking at 70 min resulted in reduced
microorganism content, loss of moisture (~4.63%) and improved texture.
Among all samples, the tunny canned in
sunflower oil gained the highest acceptability (P<0.05) however, samples
canned in olive oil had the lowest. The brine canned tunny recorded the highest
total volatile base nitrogen (TVB-N) and histamine content after 12 months of
storage. Results indicated that the different pre-treatments improved the
quality of native canned tunny.
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