Evaluation and utilization of turtle meat II- canning of turtle meat

ABSTRACT

Meat from three green turtles of Suez waters [Chelonia mydas] was soked in 1% NaCI plus 0.025% NaNo[2] solution for 2 days at 2-4°C, then canned 1] dry packed meat, 2] with beef bone soup, and 3] meat with turtle meat soup. Chemical composition of the canned turtle meat varied according to the added ingredient. Canned meat processed at 116°C for 75min. gave the best results while processing at 113C for 80 min. or at 120°C for 55 min. enhanced hydrolysis, denaturation and degradion of protein and increased nitrogen compounds. Canned turtle products contained appreciable amounts of minerale. Canned turtle meat was found to be stable during storage at room temperature