Precooking Tuna: A Heat of Summation Analysis of Different Heating Profiles

John DeBeer, Fred Nolte, Christopher W. Lord, Javier Colley Biblographic citation: Food Protection Trends, vol. 39, no. 2, pp. 127-136, Mar 2019 Volume 39, Issue 2: Pages 127–136

A Heat of Summation model was developed to compare the number of minutes of temperatures over 60°C to which tuna meat is subjected during precooking in conventional atmospheric and in vacuum precookers, using various steam heating profiles. The Heat of Summation model was developed using finite difference methods. Lower precooking temperatures resulted in lower Heat of Summation values, but longer times were required to precook the fish to a core temperature of 60°C. In the end, the available precooking capacity combined with the desired product appearance and texture will determine which cooking temperature profile and equipment to use.

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