THERMAL PROPERTIES OF SKIPJACK TUNA (KATSUWONUS PELAMIS

Figures & data

Figure 1. Mean specific heat of skipjack loin meat, red meat, viscera, and backbone over the temperature range of 10–105°C n = 6. Standard deviations for this data were too small to be shown on plot.

Table 1. Comparison of Specific Heat of Loin Meat of Skipjack and Albacore Muscle

Temperature (°C)	No. of Runs (N)	Skipjack Loin Meat (kJ/kg K)	Temperature (°C)	Albacore Muscle1 ^a (kJ/kg K)
25	6	3.377 ± 0.071	25	3.09
50	6	3.584 ± 0.092	51	3.19
85	6	3.626 ± 0.119	83	3.33
105	6	3.699 ± 0.141	108	3.39

^a Perez-Martin, et al. [1].

Table 2. Protein Denaturation Temperature

Sample	Number of Runs	Protein 1 Denaturation Temperature (°C)	Protein 2 Denaturation Temperature (°C)	Protein 3 Denaturation Temperature (°C)
Loin meat	6	42.56 ± 2.27	56.40 ± 1.04	67.88 ± 2.31
Red meat	6	43.23 ± 3.44	57.10 ± 0.02	68.69 ± 4.70

Figure 2. DSC thermogram for protein denaturation. Peaks 1, 2, and 3 represent the three protein denaturation temperatures discussed in text.

Figure 3. Thermal conductivity of skipjack tuna loin muscle at various temperatures (n = 10 for all measurement except at a temperature of 91.6°C where n = 1).

Perez-Martin , R. I. , Gallardo , J. M. , Banga , J. R. and Casares , J. 1989 . Determination of Thermal Conductivity, Specific Heat and Thermal Diffusivity of Albacore (Thunnus alalunga) . Z. Lebnsm Unters Forsch , 189 : 525 – 529 .

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