Andrew Strak (abstrak@accesswave.ca)
Sun, 23 Jan 2000 10:28:27 -0400
Is it reduced myoglobin or met-myoglobin? What happens, if you cut the loin open and leave the dark meat exposed to the air for a while?
Regards,
Andrew Strak
----- Original Message -----
From: Craig Winkel
To: seafood group
Sent: Wednesday, January 05, 2000 6:22 PM
Subject: Freezing of tuna loins
Help required.
I'm doing some trials on cryogenic freezing of high grade yellowfin tuna. I am finding that on thawing, the meat in the centre of the loin is browning whereas the meat on the outside returns to its normal bright red colour. I am freezing using a cascade system to a core temperature of -20, this is taking approximately 2 1/2 hours ( any faster and the larger loins will crack). The texture of the meat remains constant throughout the fish. Has anybody any suggestions on why this browning is occurring and how I may prevent it.
Regards
Craig Winkel
factory@debrettseafood.com.au
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