Quality Improvement And Process Feasibility Of Quick-Frozen Vacuum-Packed Tuna Steaks

Teixeira, A. A.; Dolande, J. J.; Otwell, W. Steven.

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Quality Improvement And Process Feasibility Of Quick-Frozen Vacuum-Packed Tuna Steaks

1986
By Teixeira, A. A. ; Dolande, J. J. ; Otwell, W. Steven.
Series: Technical paper / Florida Sea Grant College FL-SG-TP-39

Details

Personal Author:

Teixeira, A. A. ; Dolande, J. J. ; Otwell, W. Steven.
Corporate Authors:

Florida Sea Grant College.
NOAA Program & Office:

Sea Grant ; OAR (Oceanic and Atmospheric Research)
Sea Grant Program:

FLSGP (Florida Sea Grant)
Description:

The methodology and results of a project designed to test the quality of quick-frozen, vacuum-packed tuna steaks are presented; the resulting freezing rates and costs are used to project the economic feasibility of production. The study suggests that individually quick-frozen vacuum-packed tuna steaks stored up to 6 months at -29 C can rival the quality of fresh grade 2 or 3 tuna. The process could provide an important value-added industry for Florida fisheries.
Keywords:

Frozen Fish Frozen Fishery Products Tuna. Frozen Fish Frozen Fishery Products
Series:

Technical paper / Florida Sea Grant College FL-SG-TP-39
Sea Grant Document Number:

FLSGP-T-86-001
Document Type:

Technical Report
Funding:

Grant no. NA80AA-D-00038
Rights Information:

Public Domain
Compliance:

Library
Main Document Checksum:

urn:sha256:885ccb338599995347903b7a6ee97530603a38e1f764f64703af902da65766de
Download URL:

https://repository.library.noaa.gov/view/noaa/44384/noaa_44384_DS1.pdf
File Type:

[PDF - 638.25 KB ]

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