This research was to study effect of heat (from 90 to 120 degree Celsius) on qualities of Skipjack and Longtail tuna. The qualities of interest were texture , color , water holding capacity and sensory quality. Only the change of sensory quality of Longtail tuna has a first order reaction rate and kinetics parameter, Z values , of color , hardness, fish flavor and cook flavor were found to be 29.07 , 21.83 , 17.06 and 31.31 degree Celsius respectively with the average value of 24.8 degree Celsius. The experimental Z values of sensory attributes were fed in the computer program for calculating the qualities retention of tuna after thermally processed at retort temperature of 90 to 120 degree Celsius. The effect of Fo and can size were also investigated. The optimum retort temperature for maximizing quality retention of canned tuna was from 100 to 115 degree Celsius while Fo and can size had minor influence on the optimum processing temperature.
By
Konokduan Cherdareegij
Kittinunta Piyapanthawongsa
Supawan Peerajitra
