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An assessment of the quality of canned Northern Bluefin tuna Kishinoella tonggol
Author(s) -
Prater A. R.,
Montgomery W. A.
Publication year - 1964
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740151213
Subject(s) - tuna , aroma , fishery , fish <actinopterygii> , taste , salting , food science , yellowfin tuna , biology
The relative acceptabilities of canned packs prepared from three species of tuna, namely, Northern Bluefin, Southern Bluefin and Yellowfin, have been compared by an analytical taste panel. The packs, prepared from fish of known history, were compared after ageing for 1 and after 6 months. The results showed that packs from all three species of tuna were readily acceptable. There was no evidence to support the belief that Northern Bluefin is inferior in quality to Southern Bluefin, the species of tuna used almost exclusively in commercial packs in Australia. The quality of the canned product was not improved by prolonging the ageing period to 6 months. Volatile constituents of the three species of fish were also compared by gas‐liquid chromatography of vapours from packs aged for 6 months at room temperature. The aroma profiles gave a typical and identical pattern of peaks for the three species of fish examined, thus supporting the conclusion drawn from the taste panel assessments.