I am not sure I got your point. Anyway, that the lower the temperature of
storage it means the slower the speed of sensory quality and it also depends
on your primer plastic packaging. Besides try to keep your product in the
freezer as short as possible, except if you have very low temperature
(minimum -30C) and you may store it for a year. It might be worthful if
using Polyethylene (PE) as primer packaging and store the tuna at very low
temperature.
-----Original Message-----
From: eacharan balachandran <manimon123@usa.net>
To: seafood@ucdavis.edu <seafood@ucdavis.edu>
Date: Thursday, July 19, 2001 3:46 PM
Subject: Frozen Tuna Loins
>
> Dear Members,
> Most welcome for suggestions for prevention of yellow
>discoloration and dehydration in frozen yellowfin tuna loins.
>
> Regards
> Binoy
This archive was generated by hypermail 2b29 : Thu Jul 19 2001 - 18:08:22 PDT