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Quality Indices for Canned Skipjack Tuna: Correlation of Sensory Attributes with Chemical Indices |
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| Authors: | GG SIMS G FARN RK YORK |
| Affiliation: | Author Sims is with the Dept. of Fisheries &Oceans, Box 550, Halifax, Nova Scotia, B3J 2S7, Canada. Author Farn is with the Dept. of Fisheries &Oceans, 2250 South Boundary Road, Burnaby, British Columbia, V5M 4L9, Canada. Author York is with the Dept. of Fisheries &Oceans, 501 University Crescent, Winnipeg, Manitoba, R3T 2N6, Canada. |
| Abstract: | Different styles of commercially canned skipjack tuna were evaluated by sensory judges as well as by chemical analysis for putrefactive amines as indicators of protein decomposition. Good correlation was found between expert sensory decisions for “accept/reject” quality and levels of putrescine and cadaverine in the product. The study confirmed the repeatability of judgements by trained panelists and the existence of a “cut-off” point for sample acceptance which related to specific levels of putrescine and cadaverine in products which had experienced putrefactive decomposition. |
| Keywords: | tuna decomposition sensory chemical indices |