Impact of different storage temperatures on canned meat characteristics

الملخص EN

The aims of this study are determination the change of chemical traits for canned meat tuna storage at different temperatures for different periods.

A total number of 56 samples of canned tuna meat products by Iran was collected from Sulaimani city markets.

Different indicators were measured (pH, Total volatile base nitrogen, Free fatty acids, and Thiobarbaturic acids), to determine chemical traits in canned meat tuna stored in 3 different storage temperature (5, 15, and 25 ˚C) and stored for 120 days, and comparing them with the acceptable limits for each trait.

All tests were made in the post-graduate laboratories of the Animal Sciences Department, College of Agricultural Engineering Sciences, University of Sulaimani, Kurdistan Region, Iraq, from November 2020 to the end of February 2021 (4 months).

this study examined the effects of temperature and duration of storage on pH, TBA, TVN, and FFA in canned meat tuna.

There was a significant increase (P≤0.05) in pH, TBA, TVN, and FFA for tuna sample types during storage, the highest pH value in tuna, after 120 days was (8.500) when the canned meat storage at (25˚c), in addition, TBA value for canned tuna, the highest TBA values recorded in Tuna meat from treatment 3(25˚c) (2.301 mg MDA/ kg meat) in 120 days, also, the highest TVN value in tuna, after 120 days was (19.855 mg N/ 100g meat) when the canned meat storage at (25˚c), on the other hand, the highest FFA percentage in tuna after 120 days was (2.580) when the canned meat storage at (25˚c).

the values of chemical indicators within the standard The aims of this study are determination the change of chemical traits for canned meat tuna storage at different temperatures for different periods.

A total number of 56 samples of canned tuna meat products by Iran was collected from Sulaimani city markets.

Different indicators were measured (pH, Total volatile base nitrogen, Free fatty acids, and Thiobarbaturic acids), to determine chemical traits in canned meat tuna stored in 3 different storage temperature (5, 15, and 25 ˚C) and stored for 120 days, and comparing them with the acceptable limits for each trait.

All tests were made in the post-graduate laboratories of the Animal Sciences Department, College of Agricultural Engineering Sciences, University of Sulaimani, Kurdistan Region, Iraq, from November 2020 to the end of February 2021 (4 months).

this study examined the effects of temperature and duration of storage on pH, TBA, TVN, and FFA in canned meat tuna.

There was a significant increase (P≤0.05) in pH, TBA, TVN, and FFA for tuna sample types during storage, the highest pH value in tuna, after 120 days was (8.500) when the canned meat storage at (25˚c), in addition, TBA value for canned tuna, the highest TBA values recorded in Tuna meat from treatment 3(25˚c) (2.301 mg MDA/ kg meat) in 120 days, also, the highest TVN value in tuna, after 120 days was (19.855 mg N/ 100g meat) when the canned meat storage at (25˚c), on the other hand, the highest FFA percentage in tuna after 120 days was (2.580) when the canned meat storage at (25˚c).

the values of chemical indicators within the standard limits.