| Abstract: | Plain and flavored formulated skipjack tuna patties with textural characteristics similar to that of ground beef were developed for use in school lunch programs. Shelf life studies of these patties indicated that the nutrient composition of raw and cooked fish patties held under frozen storage for nine months essentially remained the same. In a 100 gm edible serving, raw and cooked tuna patties contained 71%-75% moisture, 18%-21% protein, 0.15%-0.22% fat, 1.8%-2.1% ash, and 3.3%-4.0% carbohydrate. Mean caloric content ranged from 88 to 91 kilocalories/patty. Furthermore, a 100 gm patty serving provided about 29% of the U.S. Recommended Dietary Allowance (RDA) for protein, 18%-20% for niacin, about 14% for phosphorous, 10%-11% for iron, 6% for magnesium, less than 5% for zinc, copper, and manganese, about 2% for thiamin, and less than 2% for vitamins A, E and calcium. Sensory testing on fish patties indicated that cooked patties could be stored up to nine months in frozen storage (minus 24°C) with only slight changes in odor, taste and texture. The storage life for frozen, raw patties appeared to be about three months. If uncooked patties were frozen, they should be cooked and eaten within a three month period. Based on the data gathered in this study it was recommended that the tuna patties be fully cooked, frozen quickly, vacuum-sealed, and stored at -24°C or below in order to maintain a frozen shelf-life of up to nine months. |
