The Effects of Thermal Sterilization on the Quality of Tinned Tuna
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Abstract:
A heat penetration test was conducted on tinned tuna in brine (185 g) in this study. The heat penetration parameters were determined at six different temperatures (110, 116, 119, 121, 124, and 127 ℃), using a lethality value of F0 = 8 min from the center of the tin. The results of this study showed that a higher sterilization temperature could significantly shorten sterilization time (P < 0.05). The sterilization time was reduced by 58.94%, 60.98%, 71.14%, 74.19%, and 78.46%, when sterilization temperatures of 116, 119, 121, 124, and 127 ℃ were applied, respectively (compared to the time required for sterilization at 110 ℃). Higher sterilization temperatures at the same lethality caused a significant reduction in the cook value (C) and C to F0 value (P < 0.01). The increase in sterilization temperature caused a gradual increase in L* value (P < 0.01), from 58.76 at 110 ℃ to 71.30 at 127 ℃. On the other hand, the a* and b* values displayed decreasing trends. The hardness of the tuna samples increased with the increase in sterilization temperature (P < 0.05), from 472.57 g at 110 ℃ to 796.03 g (maximum) at 127 ℃. On the other hand, the total volatile basic nitrogen value (TVB-N) decreased with increasing sterilization temperature (P < 0.05), from 25.56 mg/kg sample (at 110 ℃) to15.63 mg/kg sample (at 127 ℃). Thiobarbituric acid (TBA) content was also significantly affected by the sterilization temperature (P < 0.05), with a minimum value of 0.92 mg MDA/kg sample observed at 110 ℃ and a maximum value of 2.26 mg MDA/kg sample observed at 127 ℃. These results indicated that the quality of tinned tuna could be improved by the utilization of a relatively high sterilization temperature.
