TY - JOUR
T1 - Quality Assessment of Filtered Smoked Yellowfin Tuna (Thunnus albacares) Steaks
AU - Pivarnik, Lori F.
AU - Faustman, Cameron
AU - Rossi, Santiago
AU - Suman, Surendranath P.
AU - Palmer, Catherine
AU - Richard, Nicole L.
AU - Ellis, P. Christopher
AU - Diliberti, Michael
PY - 2011/8
Y1 - 2011/8
N2 - Filtered smoke (FS) 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 objective of this study was to compare changes in the quality profiles of FS-treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks stored in 3 ways: room temperature (21 to 22 °C), refrigerated (4 to 5 °C), and iced (0 °C). FS and UT steaks were processed from the same lot of fish and analyzed for chemical, microbiological, lipid oxidation, color, and sensory profiles. Similar trends were seen for microbial proliferation and accumulation of apparent ammonia and total volatile base nitrogen (TVB-N) during the storage temperatures evaluated. Notable exception in quality profile was found in lipid oxidation which was, as expected, lower for treated samples at all storage temperatures for TBARS (P< 0.05) and lower or significantly (P< 0.05) lower for POV values. FS increased the initial redness value significantly (P< 0.05). Unlike UT product, there was no loss of color value concomitant with quality changes for FS-treated tuna for all storage temperatures evaluated.
AB - Filtered smoke (FS) 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 objective of this study was to compare changes in the quality profiles of FS-treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks stored in 3 ways: room temperature (21 to 22 °C), refrigerated (4 to 5 °C), and iced (0 °C). FS and UT steaks were processed from the same lot of fish and analyzed for chemical, microbiological, lipid oxidation, color, and sensory profiles. Similar trends were seen for microbial proliferation and accumulation of apparent ammonia and total volatile base nitrogen (TVB-N) during the storage temperatures evaluated. Notable exception in quality profile was found in lipid oxidation which was, as expected, lower for treated samples at all storage temperatures for TBARS (P< 0.05) and lower or significantly (P< 0.05) lower for POV values. FS increased the initial redness value significantly (P< 0.05). Unlike UT product, there was no loss of color value concomitant with quality changes for FS-treated tuna for all storage temperatures evaluated.
KW - Carbon monoxide
KW - Color
KW - Filtered wood smoke
KW - Seafood quality
KW - Tuna steaks
UR - http://www.scopus.com/inward/record.url?scp=79961108626&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=79961108626&partnerID=8YFLogxK
U2 - 10.1111/j.1750-3841.2011.02276.x
DO - 10.1111/j.1750-3841.2011.02276.x
M3 - Article
C2 - 22417519
AN - SCOPUS:79961108626
SN - 0022-1147
VL - 76
SP - S369-S379
JO - Journal of Food Science
JF - Journal of Food Science
IS - 6
ER -