• 한국수산과학회지
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• 제45권6호
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• pp.635-639
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• 2012

Thawing is very important in tuna canning because it affects the yield and quality of the canned tuna, and productivity. The effects of vacuum thawing on the quality, yield, and thawing times of frozen skipjack were compared with conventional water immersion thawing. The time required to thaw frozen skipjack tuna (weight 2.5-3.0 kg) from $-10^{\circ}C$ to $-2^{\circ}C$ was 75, 60, and 37 min at a pressure of 17, 23, and 31 mmHg, respectively, corresponding to temperatures of 20, 25, and $30^{\circ}C$. The thawing time decreased with increasing pressure. Vacuum thawing shorten the thawing time by 58-80% compared with water immersion thawing at $20^{\circ}C$, and there was less difference between the core and skin temperatures than with water immersion thawing. No significant change in pH or histamine was observed according to thawing method, while the volatile basic nitrogen (VBN), trimethylamine (TMA), and K value were lower with vacuum thawing than water immersion thawing. Based on these results, we believe that vacuum thawing minimizes the biochemical and microbial changes that occur while thawing frozen skipjack tuna.

• 수산해양기술연구
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• 제47권4호
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• pp.390-402
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• 2011

A preliminary study on species composition of a Korean purse seine catch landed at cannery was conducted in April 2011. In the cannery, all tuna catch are sliding through a sorting grid panel that filters and drops fish in the buckets by size class (above 9kg, 3.4-9kg, 1.8-3.4kg, 1.4-1.8kg and below 1.4kg). In cannery processing, species sorting was made for skipjack tuna and yellowfin tuna only from catches greater than 3.4kg during filtering but not for bigeye tuna because of difficulties in species identification between bigeye tuna and yellowfin tuna under frozen state. As no species identification was carried out for catch groups less than 3.4kg in the cannery process, this study focused on sorting out skipjack tuna and yellowfin tuna from these groups and then identifying bigeye tuna from all size groups of yellowfin tuna. Using the mixture rate of species obtained from the samples taken, species composition of the landed catch was estimated. As results, cannery research showed 95% for skipjack tuna, 3% for yellowfin tuna and 2% for bigeye tuna in species composition, while vessel logbook data represented 96%, 3% and 1% for skipjack tuna, yellowfin tuna and bigeye tuna, respectively. The proportion of bigeye tuna identified in the cannery was slightly higher than shown in logbook data by 1%.

• 한국수산과학회지
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• 제52권1호
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• pp.1-12
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• 2019

We investigated the nutritional components of the major commercial frozen seafood products (MCFSP) [sliced frozen-skipjack tuna (ST), -bigeye tuna (BET), -bluefin tuna (BFT), -yellowfin tuna (YT), fish steaks (FST), fish pancakes (FP), fish cutlets (FC), seafood cake balls (SCB), fried shrimp (FS), shrimp patties (SP), shrimp cutlets (SC)] in Korea. All species of sliced frozen tuna and FST were classified as low-calorie foods; the other frozen seafood products were classified as medium-calorie foods. The MCFSP were significant sources of nutritional and functional minerals: the SCB and SC provided calcium; the FST, FC, and SCB provided phosphorus; the BET, YT, and FST provided potassium; the FST, FC, and BFT provided magnesium; the FST, FP and SC provided iron; the SCB, FS, SP, and SC provided zinc; the YT and SCB provided copper; and the FC provided manganese. The total amino acid contents of the MCFSP were in the range of 6.85-26.34 g/100 g. Glutamic acid was the major amino acid in the SCB, FS, SP, and SC. Fatty acid contents were in the range of 386-2,925 mg/100 g; the major fatty acids in the ST, BFT and YT were 16:0, 18:1n-9, 22:6n-3. The MCFSP were not a significant source of vitamin A or riboflavin.