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

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:sha-512:b6f974de084018f57f67357005f2c1a7a4004d7ff2a1dc055c5a1d64a333f4184fd8f3edbd041f02915fa79a259eb9ffe2ac0af9332a0788626ddb81da6289d4
• Download URL:
  https://repository.library.noaa.gov/view/noaa/44384/noaa_44384_DS1.pdf
• File Type:
  [PDF - 638.25 KB ]