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Prof. Mohamed Khairy El-Sayed Abd El-Hafez Morsy :: Publications: |
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| Title: | Quality Enhancement of Canned Little Tunny Fish (Euthynnus alletteratus) by Whitening Solutions, Pre-Cooking Time and Filling Medium |
| Authors: | Mohamed K Morsy |
| Year: | 2016 |
| Keywords: | Canning; Euthynnus alletteratus; Processing effects; Colour; Quality |
| Journal: | Journal of Food Processing & Technology |
| Volume: | 7 |
| Issue: | 11 |
| Pages: | 1- 8 |
| Publisher: | OMICS International |
| Local/International: | International |
| Paper Link: | |
| Full paper | Not Available |
| Supplementary materials | Not Available |
| Abstract: |
The impact of three treatments as whitening (brine and/or H2O2); pre-cooking time (60 min, 70 min and 80 min) at 102 ± 1°C; and filling medium (brine, olive oil, sunflower oil and/or mixing) on quality of native little tunny (Euthynnus alletteratus) during canning were evaluated. A significant difference (P |
