Premium
Production and Quality Assessment of a Smoked Tuna ( Euthynnus affinis ) Product
Author(s) -
Zotos A.,
Petridis D.,
Siskos I.,
Gougoulias C.
Publication year - 2001
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.1365-2621.2001.tb16102.x
Subject(s) - tuna , food science , chemistry , lipid oxidation , fishery , fish <actinopterygii> , biology , biochemistry , antioxidant
The sensory, instrumental, and chemical profile of a smoked tuna product comparable and competitive to smoked turkey and pork was studied, based on four experimental factors. Despite their different brining times, all brined, sliced portions of tuna were assessed by panelists as quite acceptable products in terms of firmness, juiciness, color, and saltiness. Protein denaturation seemed to be affected by the brining time. Lipid oxidation seemed quite extensive; the ratio of C22:6n‐3/C16:0 was decreased at 15% and 20%. Histamine content was between 3.7 mg/ 100 g and 7.5 mg/100 g. After 3 mo in refrigeration, the aerobic bacteria was 19.10 5 to 250.10 6 in contrast to the unprocessed samples at 28.10 5 .