Production and quality assessment of a smoked tuna (Euthynnus affinis) productZotos, 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 Full text not archived in this repository. It is advisable to refer to the publisher's version if you intend to cite from this work. See Guidance on citing. To link to this item DOI: 10.1111/j.1365-2621.2001.tb16102.x Abstract/SummaryThe 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.
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