Production and quality assessment of a smoked tuna (Euthynnus affinis) product

The sensory, instrumental, and chemical profile of a smoked tuna product co mparable and competitive to smoked turkey and pork was studied, based on fo ur experimental factors. Despite their different brining times, all brined, sliced portions of tuna were assessed by panelists as quite acceptable pro ducts in terms of firmness, juiciness, color, and saltiness. Protein denatu ration seemed to be affected by the brining time. Lipid oxidation seemed qu ite extensive; the ratio of C22:6n-3/C16:0 was decreased at 15% and 20%. Hi stamine content was between 3.7 mg/100 g and 7.5 mg/100 g. After 3 mo in re frigeration, the aerobic bacteria was 19.10(5) to 250.10(6) in contrast to the unprocessed samples at 28.10(5).