Sensory evaluation of canned tuna
1997
Krissana Sophonphong (Department of Fisheries, Bangkok (Thailand). Fish Inspection and Quality Control Div.)
Canned Skipjack (Katsuwonus pelamis) and canned Yellowfin (Thunnus albacares), chunk in brine, were processed from frozen fish which had been thawed and stored at ambient temperature for 0, 6, 12, 24, 30, 35 and 45 hours for Skipjack and 0, 6, 12, 24, 30, 40, 45 and 50 hours for Yellowfin. Sensory evaluation of the samples performed by trained assessors revealed that products made from Skipjack left at ambient for more than 6 hours and Yellowfin left at the same condition for more than 12 hours were not of acceptable quality. Initial histamine contents analysed from canned Skipjack and Yellowfin were 3.2 and 7.4 ppm respectively. It was also found that the chemical index increased markedly after 24 hours of storage. The chemical value was found significantly correlated (P0.05) with sensory scores. The Linear Correlation Coefficient (r) between sensory scores and histamine contents of canned Skipjack and Yellowfin were 0.92 and 0.91 respectively. Nevertheless, the histamine contents of reject quality samples were much below the Defect Action Level of 50 ppm established by USFood and Drug Administration (USFDA) and Canadian Department of Fisheries and Oceans (DFO).
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