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Filtering by: Subject Seafood -- Preservation Committee Member Su, Yi-Cheng

Development and characterization of shelf-life and sensory properties of restructured albacore tuna (Thunnus alalunga) rolls

Creator:

Roblero, Josef G.

Abstract:

Albacore tuna (Thunnus alalunga) rolls were developed using two albacore meat levels and three different treatment combinations. Albacore meat levels of 82 and 88% (Alb82 and Alb88) of the total weight formulation were examined. The different treatments consisted of 0.3% sodium tripolyphosphate (STPP), 0.3% STPP plus nitrites (150 ppm), and...

Resource Type:

Masters Thesis

Full Text:

Seafood consumption has increased steadily from over the past two decades in the U.S. reaching a peak of