Abstract
Specimens of bigeye tuna and the Pacific halibut meats packed in retortable pouches were heated at 115°C up to F0 values of 8, 12, and 21, and the changes in extractive components were studied. The decrease of the total sugar content and increase in pH value, Hunter value, degree of browning of extract, and the non-protein nitrogen content were observed during thermal pro-cessing. Trimethylamine oxide and creatine changed into trimethylamine and creatinine, re-spectively, almost equivalently, Little changes were observed in the amounts of free amino acid and its related compounds, but only histidine decreased significantly.
