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Quality Evaluation of Raw Tuna by Gas Chromatography and Sensory Methods
Author(s) -
HUMAN JESS,
KHAYAT ALI
Publication year - 1981
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.1365-2621.1981.tb15368.x
Subject(s) - tuna , hexanal , gas chromatography , raw material , chemistry , chromatography , food science , environmental science , fishery , biology , fish <actinopterygii> , organic chemistry
An objective method of evaluating raw tuna quality was developed based on the volatile profile pattern obtained by gas chromatography. Five component; of the volatile profile showed a significant correlation to the raw tuna quality evaluated organoleptically. A chemical quality index, (Q.I.) was developed on commercially available tuna using the concentration of five components: ethanol, propanol, butanol, hexanal, and 1–pentene–3–ol. Quality designation of raw tuna using the Q.I. index resulted in a more accurate classification than the orgganoleptic method.