White spots in tuna

From: Bob Price (rjprice@ucdavis.edu)
Date: Wed Jun 05 2002 - 15:49:34 PDT

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    I received a call about white spots in frozen bluefin tuna meat. The two batches of tuna came from the same cages in an aquaculture system. The fish were frozen whole in liquid nitrogen, glazed, and then packed in carbon dioxide snow for shipment. When the fish were cut (band saw) upon arrival, there were white spots in the flesh. The flesh gave a bubbly sensation when tasted and the receiver claims the white spots were 55% carbon dioxide. The white spots (and some lines) did not disappear when the fish were thawed.

    Any suggestions as to what the white spots are? Can carbon dioxide penetrate solidly frozen fish flesh more than a few mm?

    Bob

    Robert J. Price, Ph.D.
    Extension Specialist, Seafood Products
    Sea Grant Extension Program
    Food Science & Technology
    University of California
    One Shields Avenue
    Davis, CA 95616
    Phone: 530/752-2194
    Fax: 530/752-4759
    http://seafood.ucdavis.edu

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