ABSTRACT
Tuna meat is rich in polyunsaturated fatty acids with biological activity such as EPA, DHA, which can prevent cardiovascular disease and promote brain development; tuna is rich in Functional substance such as methionine, Taurine, minerals, vitamin, etcetera at the same time. As the last produce of tuna processing, thawing has notable effect on texture, color, flavor, nutritional value and so on [1]. Vacuum-steam thawing is a new type of thawing method, which use latent heat released from the condensation of water vapour on a frozen food surface to thaw food, because the boiling point of water is low under vacuum state. It has many advantages such as fast thawing rate, less oxidation of food and low drip loss after thawing. We do experiment to study the effect of different vacuumsteam thawing conditions to freshness of tuna [2].
