49B-22 |
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N. L. LEYDON1, S. P. Suman2, P. C. Ellis3, S. Rossi4, C. Palmer4, C. Faustman2, and L. F. Pivarnik4. (1) Nutrition and Food Sciences, University of Rhode Island, 530 Liberty Lane, West Kingston, RI 02892, (2) Department of Animal Science, University of Connecticut, 3636 Horse Barn Hill Rd. Ext., Storrs, CT 06269, (3) Food Chemistry Laboratory, Rhode Island Department of Health, Providence, RI 02904, (4) Nutrition and Food Sciences, West Kingston, RI 02892 The tasteless smoking (TS) process has been used to preserve taste, texture, and/ or color in tuna and other fish species. This treatment is particularly important in color preservation during frozen storage. The impact of TS on microbial proliferation, color stabilization, quality and safety indicators and sensory assessment has not been thoroughly addressed. The objective of this study was to compare changes in the quality profiles of TS treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks. UT tuna was evaluated both as frozen and fresh steaks, while TS product was frozen only. Frozen product was thawed prior to storage. UT and TS tuna steaks were stored at room temperature (22ºC), refrigerated temperature (4-5ºC) and in ice. Triplicate samples were taken at different time intervals over two separate trials. Sensory evaluation was conducted by NMFS sensory experts. Analysis of biogenic amines (HPLC), TVB-N (distillation), TMA-N (spectrophotometric), apparent ammonia (ISE), color (L*,a*,b*), psychrotrophic bacteria number, and lipid oxidation (TBARS, peroxide value (POV)) were determined. Statistical assessment showed that for the chemical, microbiological and sensory parameters used to evaluate the quality profile of the TS and UT tuna, there were few differences over the storage periods and temperatures. UT, fresh tuna was significantly (p<0.05) higher in TVB-N, TMA-N, and bacterial numbers over TS tuna stored on ice, but the sensory rejection point of both was similar. The notable exception was lipid oxidation which was lower for TS tuna at all storage temperatures for TBARS and POV (p<0.05). TS tuna color remained constant for all temperatures evaluated during the first trial, but showed a significant impact of time in the second trial for iced and refrigerated storage. Overall, indicators evaluated for chemical, microbiological and sensory quality showed that TS and UT tuna steaks had comparable profiles with similar trends. However, results showed that oxidation is retarded by the TS process.
Session 49B, Aquatic Food Products: General
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