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Changes in Freshness and Sensory Qualities of Yellowfin Tuna Muscle Stored at Refrigerated Temperatures
NTOU:Department of Food Science
|Issue Date: ||2016-01-12T05:47:58Z
|Abstract: ||Abstract:This study investigated the changes in freshness and sensory qualities of yellowfin tuna muscle stored in ice and at 5℃ and 10℃ for seven days. Levels of pH and free amino acids changed very little during storage, but histidine content started to decline after 6 days of storage at 10℃. Volatile basic nitrogen did not increase until five days of storage at 10℃. Total plate count (TPC) and K-value increased with storage time. TPC of the samples stored at 5℃ for six days and 10℃ for five days exceeded 10^5 CFU/g the quality standard for raw seafood consumption. Among the color changes, Hunter's a-value declined. An acceptance test for the sashimi showed that the acceptability scores for color, texture, odor, taste, and overall acceptance decreased linearly with storage time. The shelf-life of the five attributes predicted by the linear regressions of the storage time for acceptance were found shorter than that predicted from the TPC changes. Shelf-life based on the attribute of taste was the shortest, followed by that based on odor. Good correlations were also observed between the chang.|
|Appears in Collections:||[食品科學系] 期刊論文|
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