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Production and quality assessment of a smoked tuna (Euthynnus affinis) product

Zotos, A., Petridis, D., Siskos, I. and Gougoulias, C. (2001) Production and quality assessment of a smoked tuna (Euthynnus affinis) product. Journal of Food Science, 66 (8). pp. 1184-1190. ISSN 0022-1147

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To link to this article DOI: 10.1111/j.1365-2621.2001.tb16102.x

Abstract/Summary

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.

Item Type:Article
Refereed:Yes
Divisions:Faculty of Science > School of Archaeology, Geography and Environmental Science > Earth Systems Science
ID Code:19952
Publisher:Institute of Food Technologists

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