The Effects of Different Thawing Methods on the Hygienic Quality of the Canned Tuna

The consumption of canned tuna in the country has been increasing and some factors are effective on the chemical and organoleptic qualities of this product during transport. The aim of this project is to study methods to reduce histamine and improve the organoleptic properties of the product. Three thawing methods consisted of immersion, cold water shower and open air has been considered. Beside, two storage conditions at -18 and 4 °C were chosen to examine histamine, TVN, pH and organoleptic properties of the canned tuna.  The results indicated an increase in the microbial load at 4 °C as compared to -18 °C and also showed that the formation of biogenic amines is certainly affected by the temperature (P < 0.05). According to the results the presence of viscera led to accelerate the spoilage of the fish and organoleptic properties. According to the results cold water shower might be considered as the best way of thawing (P < 0.05).