How to maintain the grade for fresh tuna loins?

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

BUMP for Seafood safety.

Bumpety Bump.

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.

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

Thanks Salivan

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


Regards,