Evaluation of vacuum packaged and frozen tuna fillets

Authors

  • Mario A. García Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Lisdany Y. Herrera Instituto de Farmacia y Alimentos. Universidad de La Habana
  • Yanet González Empresa INDAL
  • Tatiana Beldarraín-Iznaga Instituto de Investigaciones para la Industria Alimenticia
  • Virginia Fung Instituto de Investigaciones para la Industria Alimenticia

Keywords:

tuna fish, vacuum packaging, quality

Abstract

The physico-chemical, microbiological and sensory indicators of vacuum packaged and frozen tuna fillets, and raw materials (fresh fish and soy oil) were evaluated. The products belonging to two lots showed similar characteristics, so there was a little variability among productions and for that, in the expected shelf life of the final products, which fulfilled the sanitary regulations.

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Published

2023-12-19

Issue

Vol. 22 No. 1 (2012)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Evaluation of vacuum packaged and frozen tuna fillets. (2023). Ciencia Y Tecnología De Alimentos, 22(1), 18-24. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/528

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