Quality Assessment of Filtered Smoked Yellowfin Tuna (Thunnus albacares) Steaks

Lori F. Pivarnik, Cameron Faustman, Santiago Rossi, Surendranath P. Suman, Catherine Palmer, Nicole L. Richard, P. Christopher Ellis, Michael Diliberti

Research output: Contribution to journalArticlepeer-review

16 Scopus citations


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.

Original languageEnglish
Pages (from-to)S369-S379
JournalJournal of Food Science
Issue number6
StatePublished - Aug 2011


  • Carbon monoxide
  • Color
  • Filtered wood smoke
  • Seafood quality
  • Tuna steaks

ASJC Scopus subject areas

  • Food Science


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