抄録
White and dark meats of bigeye tuna were packed in retortable pouches and thermally processed at 120, 110, and 100°C so far as to reach the equal lethality of F0 4, and the changes in extractive components of both meats were studied. As compared with the short time of heating at high temperature; the long time of heating at low temperature produced more intense browning of the meat extract, decrease in trimethylamine oxide, creatine, and total sugar, and increase in trimethylamine, creatinine, gelatin, and non-protein nitrogen. The decomposition of histidine and anserine, and the formation of gelatin in the dark meat were much greater than those in the white meat.
