Resumo

MARQUEZ FIGUEROA, Yunilde del Valle et al. Physic-chemical and microbiological changes observed during the technological process of tuna canning. Zootecnia Trop. [online]. 2006, vol.24, n.1, pp.17-29. ISSN 0798-7269.

This work objective was to study the physic-chemical and microbiological changes that take place in tuna muscle during the landing of the capture and the technological process of canning. Samples of tuna meet were obtained at the moment of the vessels were landing, during the pre-cooking, and sterilization processes from a canning industry located in Cumaná, Sucre state, Venezuela. Methodology follows the recommendations by Covenin norms for measuring pH, total basic volatile nitrogen (TBVN), trimetilamine (TMA), histamine, and salt. The pH values were 5.83 5.83 and 5.84, TBVN 52.96 70.23 and 55.85 mg/100g, TMA 0.44 1.14 and 0.42 mg/100g, histamine 0.47 0.69 and 0.71 mg/100g, salt 1.80 0.70 and 1.90%, protein 26.26 29.99 and 26.01%, humidity 70.47 66.29 and 69.61%, ash 1.97 1.54 and 1.44 % and fat 1.05 1.57 and 3.84%, for fresh, precooked and sterilized tuna, respectively. The observed changes showed that during the precooking stage pH, TMA, TBVN, and histamine values increased significantly due to the delay in entrance to the precooking ovens. The physic-chemical and microbiological results for the sterilized product were within the ranges recommended by the Comisión Venezolana de Normas Industriales for canned tuna.

Palavras-chave : Tuna; canning; analysis.