Physico-chemical Changes in Liquid Smoke Flavoured Yellowfin Tuna (Thunnus albacares) Sausage During Chilled Storage

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• 作者：C. T. Nithin ; T. R. Ananthanarayanan ; R. Yathavamoorthi ; J. Bindu…
• 关键词：Yellowfin tuna sausage ; Liquid smoke ; Chilled storage ; Physico ; chemical changes
• 刊名：Agricultural Research
• 出版年：2015
• 出版时间：December 2015
• 年：2015
• 卷：4
• 期：4
• 页码：420-427
• 全文大小：1,039 KB
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• 作者单位：C. T. Nithin (1) <br> T. R. Ananthanarayanan (1) <br> R. Yathavamoorthi (2) <br> J. Bindu (1) <br> C. G. Joshy (1) <br> T. K. Srinivasa Gopal (1) <br><br>1. Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, Kerala, 682029, India <br> 2. Export Inspection Agency, Nellore sub office, Nellore, Andhra Pradesh, India <br>
• 刊物主题：Cell Biology; Plant Ecology; Plant Genetics & Genomics; Plant Sciences; Biodiversity; Plant Biochemistry;
• 出版者：Springer India
• ISSN：2249-7218

文摘

A liquid smoke flavoured sausages were prepared from yellowfin tuna using a commercial liquid smoke flavouring. Physico-chemical changes in the sausages during chilled storage at 3 ± 1 °C were analysed and compared with that of a control. Total plate count was estimated at every 15th day of storage. Liquid-smoked sausages were were found to have higher moisture content but recorded lower values for total volatile base-nitrogen, trimethylamine and thiobarbituric acid (P < 0.01). Free fatty acid value in both types of sausages did not show any significant difference (P > 0.01). Instrumental colour measurements showed lower L* (lightness), a* (redness) and b* (yellowness) values for liquid smoke flavoured sausages (P < 0.01). The liquid-smoked sausages showed lower hardness values (P < 0.01). Both liquid-smoked and control sausages were found to be sensory wise acceptable up to 55th days of storage and subsequently rejected on the 60th day. The microbial count in both the types of sausages was within the acceptable limit during this period. Keywords Yellowfin tuna sausage Liquid smoke Chilled storage Physico-chemical changes