Premium
OBJECTIVE DETERMINATION OF CANNED TUNA QUALITY: IDENTIFICATION OF ETHANOL AS A POTENTIALLY USEFUL INDEX
Author(s) -
LERKE PETER A.,
HUCK ROBERT W.
Publication year - 1977
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1977.tb12596.x
Subject(s) - tuna , food spoilage , food science , chemistry , gas chromatography , chromatography , mathematics , fishery , biology , fish <actinopterygii> , genetics , bacteria
ABSTRACT An apparatus is described, designed to collect and analyze volatiles from canned tuna by gas chromatography. Although tracings from experimental packs of tuna of varying degrees of freshness were distinctly different, only one peak was found to regularly increase with spoilage. Differences, in terms of peak size between organoleptically good, questionable and decomposed samples were statistically significant. The substance represented by the peak was isolated and identified as ethanol. The implications of these findings are discussed.