76E-25 |
Quality profile of untreated and tasteless-smoke treated yellowfin tuna steaks |
S. E. ROSSI, Nutrition and Food Sciences, Universisty of Rhode Island, 530 Liberty Lane, West Kingston, RI 02892, P. C. Ellis, Food Chemistry Laboratoy, Rhode Island Department of Health, Providence, RI 02904, T. Reilly, Seafood Inspection Division, National Sensory Branch of the Natl. Marine Fisheries Service, Gloucester, MA 01930, and L. F. Pivarnik, Nutrition and Food Sciences, University of Rhode Island, 530 Liberty Lane, West Kingston, RI 02892. Recently, a tasteless smoking (TS) process has been used to preserve taste, texture and /or color in tuna. The impact of TS on microbial proliferation, color stabilization, indicators of quality and safety, and sensory assessment has not been thoroughly addressed. The objective of this study was to compare the changes in the quality profile in tasteless-smoke treated and untreated yellowfin tuna (Thunnus albacares) steaks. Untreated and TS treated yellowfin tuna steaks were stored at room temperature (22 oC) and in crushed ice held at refrigeration temperature (4-6 oC). The steaks were sampled in triplicate at each storage time. Sensory evaluation was conducted by NMFS sensory experts. Analysis of cadaverine and putrescine (GC), histamine (fluorometric), N-TVB (distillation), TMA (spectrophotometric), apparent ammonia (ISE), color reading (L* a* b*) and psychotrophic bacterial number were determined. Overall, there were no significant changes (p > 0.05) in the color values over the trial periods for the TS treated tuna at both room temperature and iced storage. Although the psychotrophic microbial count was significantly higher (p < 0.05) in the TS treated tuna steaks, cadaverine and histamine appeared sooner and increased faster in the untreated samples. Significant differences (p < 0.05) between TS and untreated iced samples were observed for apparent ammonia and TVB, where TS treated was significantly higher in TVB, but lower in apparent ammonia. Finally, the sensory panel rejected the untreated samples sooner than the TS treated for both storage conditions. These results suggest that traditional color, chemical indicators and sensory assessment during storage may not be reliable indicators of quality in the tasteless-smoke treated tuna steaks.
Session 76E, Seafood Technology: Processing, Quality, Safety, Products
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