Production and Quality Assessment of a Smoked Tuna (Euthynnus affinis) Product |
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| Authors: | A. Zotos D. Petridis I. Siskos C. Gougoulias |
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| Affiliation: | Authors Anastasios Zotos, Dimitris Petridis, Ilias Siskos, and Christos Gougoulias are affiliated with Technological Educational Institution of Thessaloniki, School of Food Technology and Nutrition, Dept. of Food Technology, 541 01 Thessaloniki, P.O. Box 14561, Greece. |
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| Abstract: | ABSTRACT: 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 19.105 to 250.106 in contrast to the unprocessed samples at 28.105. |
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| Keywords: | Keywords: tuna frozen and smoked new products sensory physicochemical |
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