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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
  • 33
    Citations
  • 0
    Usage
  • 24
    Captures
  • 0
    Mentions
  • 14
    Social Media
Metric Options:   Counts1 Year3 Year

Metrics Details

  • Citations
    33
  • Captures
    24
  • Social Media
    14
    • Shares, Likes & Comments
      14
      • Facebook
        14

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.

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