howgate (phowgate@rsc.co.uk)
Fri, 28 Jan 2000 22:31:41 -0000
Craig
I find I have in my reference collection the following paper: Chow, C-J.,
Ochiai, Y., Watanabe, S. & Hashimoto, K., 1988, Effect of freezing and
thawing on the discoloration of tuna meat, Nippon Suisan Gakkaishi 54,
639-648. If you want to follow it up you should try to see the original as
it has colour pictures. The paper does not answer your question directly,
though it has many pointers.
Peter Howgate
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From: Craig Winkel <factory@debrettseafood.com.au>
To: seafood group <seafood@ucdavis.edu>
Subject: Freezing of tuna loins
Date: 05 January 2000 22:22
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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