Production and quality assessment of a smoked tuna (Euthynnus affinis) products
2001
Zotos, A. | Petridis, D. | Siskos, I. | Gougoulias, C.
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).
Afficher plus [+] Moins [-]Mots clés AGROVOC
Informations bibliographiques
Cette notice bibliographique a été fournie par National Agricultural Library
Découvrez la collection de ce fournisseur de données dans AGRIS