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How to maintain the grade for fresh tuna loins?


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#1 Seafood Safety

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Posted 28 August 2010 - 09:14 PM

Hi All,

Grade of tuna loins depends on many factors such as method of catching and onboard handling of tuna (yellow fin and big eye) but let say these factors are not counted and we only assess the factors at cutting and moving forwards. To my knowledge, the folowing factors should be considred

- Storage temperature of the loins (the closer to 32 oF or 0oC, the longer the shelf-life)

- Packaging (regular packing with plastic bag, regular packing with moisture asorbent diaper and plastic bag, vacuum packing with breathable bag etc)

My question is

- Is vacumm packaging with asborbent diaper and breathable bag better than regular packaging with (loose) plastic bag and diaper?

- Is there any different way or combined method of packaging to extend the grade (or shelf-life) of tuna loins?

- If gel ice is used, what kind of gel ice (shape, dimension, quality of gel powder) is most suited for the loins because big gel ice could cause damage to the loins during the delivery


Any reply or recommendation is appreciated.

Thanks



#2 Simon

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Posted 30 August 2010 - 07:12 PM

BUMP for Seafood safety. :smile:


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#3 Simon

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Posted 02 September 2010 - 07:30 AM

Bumpety Bump.


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#4 salivan82

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Posted 14 September 2010 - 05:50 PM

Hello,
Its good, Grade & Shelf life,, i feel different. Grade in Tuna meat, is up to color,, Shelf life time can increase by MAP.
I ll try to send more answer.....
Thanks & Regards,

I would like to share my knowledge with u, currently working as a Quality Assurance Executive in Tuna Processing Plant - Maldives.



#5 Simon

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Posted 20 September 2010 - 07:48 AM

Thanks for your input Salivan. Are you still around Seafood Safety?


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#6 Seafood Safety

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Posted 22 September 2010 - 04:24 AM

Thanks Salivan

I am waiting for more information from you and other members.


Regards,






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