Effects of different freshness on the quality of cooked tuna steak

Tuna is well appreciated worldwide because of its high nutritional value and potential health benefits. Canned tuna is one of the most widespread and recognized fish commodities in the world. The species utilized commonly for canning are skipjack, yellowfin and albacore tuna. Cooking tuna steak is normally used as semi-manufactured products in canned tuna industry. Control of the cooking unit operation is critically important to producing cooked muscle for tuna industry. However, freshness of raw tuna steak may have close connection with the quality of cooked tuna steak. This research paper presents the effects of different freshness on the cooking quality of tuna steak. Finding in this research showed primary knowledge of mastering the freshness of raw tuna steak for ensuring the quality of cooked tuna steaks in canned tuna industry.