Quality improvement and process feasibility of quick-frozen vacuum-packed tuna steaks

Abstract

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 (-27OC). 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%. This would pay back the estimated cost of plant and equipment in less than one 6-month season of operation at full capacity (16pp.)