A survey of in-oil canned tuna quality by sensory analysis and the determination of the oxidative degradation of the liquid medium

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Abstract

Sensory analysis and determination of analytical indices to evaluate the oxidative degradation of the liquid medium were used to assess the overall quality of tuna canned in different types of oil. Moreover, the relationships between the quality of the liquid medium and the quality of raw material were studied. The results pointed out that quality of the raw material changed as related to the types of oil used. In particular, the tuna in extra virgin olive oil showed significant higher scores for the descriptors related to the quality of raw materials and lower values for the indices that evinced the degradation of liquid medium.

Autore Pugliese

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  • PASQUALONE A.;SUMMO C.;CAPONIO F.;GOMES T.F.

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Anno di pubblicazione

2010

ISSN

1094-2912

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Codici ASJC

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