This research was funded by StarKist Seafood Inc. and U.S. Dept of Agriculture National Needs Fellowship Grant #95-38420-2161. The authors also wish to thank Heather Stewart, Penny Amato, Elizabeth Webb, and Janet Zhang for data assistance and Dr. Francis Giesbrecht for statistical support.
Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis)
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 66, Issue 2, pages 307–313, March 2001
How to Cite
Bell, J.W., Farkas, B.E., Hale, S.A. and Lanier, T.C. (2001), Effect of Thermal Treatment on Moisture Transport during Steam Cooking of Skipjack Tuna (Katsuwonas pelamis). Journal of Food Science, 66: 307–313. doi: 10.1111/j.1365-2621.2001.tb11337.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms. 20000237
ABSTRACT: Moisture and mass loss were determined during atmospheric steam cooking of skipjack tuna by measurement of muscle moisture content in whole fish and on-line measurement of mass and temperature in fillets. Thermal denaturation temperatures of muscle proteins were measured by differential scanning calorimetry. Muscle moisture content and mass loss were dependent on muscle temperature. Temperature distribution was predicted and mass loss rates were calculated in fillets. A decreasing rate of mass loss was followed by a steady rate period and a resumption of a decreasing rate period. The increased loss of mass during the steady period corresponded to thermal denaturation temperatures of muscle proteins. Changes in mass loss rates resulted from a gradient of muscle changes produced by the temperature gradient created during cooking.