Handling tuna steak with co-gas and liquid smoke production waste gas

نویسندگان

چکیده

Abstract In this study, liquid smoke production waste gas (LSPW) was used as a substitute for carbon monoxide (CO) and filter in handling frozen tuna steaks. Tuna steaks were packed plastic bags, then inside the bag, steak sprayed with CO LSPW, stored at 4°C two days. After that, each package vacuumed -25°C four weeks. Observation of quality deterioration started from beginning storage until fourth week. The results showed significant difference average TPC value LSPW during storage. While values pH, TVB, myoglobin, color not significantly different. Until end observation, still relatively good myoglobin content treatments, respectively: 36.65±4.78 42.04±4.47 mg%, 34.67±9.07 35.67±8.50 °Hue, pH 6.47±0.15 6.60±0.10, TVB-N 18.04±0.93 17.86±0.98 mg N/100g, histamine 1.92±0.05 1.85±0.13 ppm, 7.41x102 8.70x102cfu/g.

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ژورنال

عنوان ژورنال: IOP conference series

سال: 2023

ISSN: ['1757-899X', '1757-8981']

DOI: https://doi.org/10.1088/1755-1315/1207/1/012013