Tuna Quality Parameters

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Dear List,

>From a food science and a buyers point of view can anyone offer any
assistance in defining "quality" in frozen onboard tuna. What are the quality
characteristics of shelf life and flesh texture? Specifically Pacific
Alabacore Tuna.

When I look into the eyes or look at the skin of a blast or brine frozen tuna
at dockside unloading, what am I looking for? Does it make a difference if it
is blast or brine frozen?

Would appreciate any information for all sources. Especially buyers. Thanks
in advance for your input.

Regards,

Paul Dion
Paul Dion Associates, Inc.
Plymouth, MA
USA
Home Page: <A HREF="http://members.aol.com/pdionpda/">http://members.aol.com/pdionpda/>

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