Quality Improvement and Process Feasibility of Quick-Frozen Vacuum-Packed Tuna Steaks

摘要

Vacuum-packed Yellowfin tuna steaks were individually frozen in either liquid freon or in an air storage freezer, and evaluated for keeping quality after 1, 3, and 6 months of frozen storage (-27C). The resulting freezing rates were used to project the economic feasibility of a small scale commercial processing plant. Regardless of freezing method the vacuum-packed steaks demonstrated keeping quality comparable to fresh control samples handled as in normal distribution channels. The estimated cost to manufacture allowed sufficient profit at competitive selling prices to generate a rate of return of 132%.