Microbiological, Sensory, and Electronic Nose Evaluation of Yellowfin Tuna under Various Storage Conditions †
Journal of Food Protection, ISSN: 0362-028X, Vol: 64, Issue: 12, Page: 2027-2036
2001
- 33Citations
- 24Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
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Metrics Details
- Citations33
- Citation Indexes33
- 33
- CrossRef20
- Captures24
- Readers24
- 24
Article Description
Microbiological assessment, sensory evaluation, and electronic nose (AromaScan) analysis were performed on yellowfin tuna stored at 0, 4, 10, and 22°C for 0, 1, 3, 5, and 9 days. Fish color, texture, appearance, and odor were evaluated by a trained sensory panel, while aroma-odor properties were evaluated using an AromaScan. Bacterial enumeration was performed using plate count agar containing 1.5% NaCl. Tuna fillets stored at 22°C for 3 days or longer had a bacterial load of over 10 7 CFU/g and were rated not acceptable for consumption (grade C) by the sensory panel. Tuna fillets stored at 4°C for 9 days or 10°C for over 5 days were rated as grade C products and also had a bacterial load of over 10 7 CFU/g. The change in fish quality as determined by AromaScan followed increases in microbiological counts in tuna fillets, indicating that bacterial load can serve as a useful and objective indicator of gross spoilage. Electronic nose devices can be used in conjunction with microbial counts and sensory panels to evaluate the degree of decomposition in tuna during storage.
Bibliographic Details
http://www.sciencedirect.com/science/article/pii/S0362028X22007682; http://dx.doi.org/10.4315/0362-028x-64.12.2027; http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=0035542813&origin=inward; http://www.ncbi.nlm.nih.gov/pubmed/11770634; http://jfoodprotection.org/doi/abs/10.4315/0362-028X-64.12.2027; http://jfoodprotection.org/doi/pdf/10.4315/0362-028X-64.12.2027; https://linkinghub.elsevier.com/retrieve/pii/S0362028X22007682; https://dx.doi.org/10.4315/0362-028x-64.12.2027; https://meridian.allenpress.com/jfp/article/64/12/2027/195962/Microbiological-Sensory-and-Electronic-Nose
International Association for Food Protection
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