| 摘要 |
Canned tuna in brine is herein described with a reduced content of sodium chloride and improved organoleptic characteristics, essentially consisting of tuna and a preserving liquid, characterized in that the preserving liquid essentially consists of an aqueous solution of sodium chloride and yeast extract. A production method is also described for producing canned tuna in brine with a reduced content of sodium chloride and improved organoleptic characteristics which comprises the steps of: a) processing of a slice of tuna with brine consisting of water and a brine composition made up essentially of sodium citrate, sodium acetate and sodium carbonate; b) resting of the processed slice of tuna obtained in step a) for 1.5-3 hours at a temperature between 0 and 4°C to obtain the draining of the slice of tuna; c) portioning and packaging of the slice of tuna obtained in step b) in a can packaging with a preserving liquid consisting essentially of an aqueous solution of sodium chloride and yeast extract; d) sealing and sterilization of the can obtained in step c) to obtain canned tuna in brine; and e) cooling of the canned tuna in brine obtained in step d). |
