quality of frozen tuna

From: Tom Gill (Tom.Gill@Dal.Ca)
Date: Tue Nov 05 2002 - 12:53:57 PST

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    Hi All:

    I was wondering if anyone on the listserv has measured the quality
    of frozen tuna using myoglobin (Mb) oxidation as a criterion. I
    realize that this product is often held at extremely low
    temperatures (-6- to -70 C) for the Japanese markets in order to
    retard Mb oxidation.

    My question is how are these measurements performed (i.e.
    optical reflectance, etc.?) and what is the highest time-temperature
    combination which is likely to bring about a significant change in
    Hb colour?

    Tom Gill
    **********************************************************

    Dr.Tom Gill, Professor
    Canadian Institute of Fisheries Technology/ Dept. of Food Sci. and Technology
    Dalhousie University
    P.O. Box 1000, Halifax, NS
    B3J 2X4
    Tel. (902) 494-6031
    Fax. (902) 420-0219
    Web Sites: www.dal.ca/~foodsci or www.dal.ca/~cift

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