High Vacuum Flame Sterilization of Canned Diced Tuna: Preliminary Process Development and Quality Evaluation
作者： S. T. SEET , J. R. HEIL , S. J. LEONARD , W. DUANE BROWN
DOI: 10.1111/J.1365-2621.1983.TB10744.X
关键词: Process development 、 Food science 、 Protein digestibility 、 Protein efficiency ratio 、 Amino acid composition 、 Ultra-high vacuum 、 Tuna 、 Chemistry 、 Riboflavin 、 Sterilization (microbiology)
摘要: A preliminary study of the potential high vacuum flame sterilizing canned diced tuna was carried out. The investigation included inoculated experimental sighting packs at five process levels, and comparative assessment physical, chemical nutritional property raw, precooked, sterilized (HVFS) still-retorted tuna. achieved in HVFS significantly higher (P < 0.05) than control packs. Fatty acid amino composition, in-vitro protein digestibility, Computed Protein Efficiency Ratio (C-PER) were similar for precooked Available lysine marginally decreased by precooking, processing caused no measurable change. However, available lysine, thiamin, riboflavin, niacin mineral concentrations generally lower retort
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