Estimated shelf life of tuna steak (Thunnus atlanticus) in vegetable oil
Keywords:
shelf life, lipid oxidation, sensory evaluation, malonaldehydeAbstract
Estimated shelf life of tuna steak (Thunnus atlanticus) in vegetable oil
The aim of this work was to estimate the shelf life of tuna fillet in oil subjected to three temperatures (28, 35 and 42 °C). To carry out the durability study, the physical, chemical, microbiological and sensory characterization of the product were evaluated. The indicators of deterioration were the sensory attribute (rancid taste) and evaluation of lipid oxidation based on the concentration of malonaldehyde. The shelf life was determined when the product reached a value of two points (sensorially unacceptable). From the results obtained, the kinetics of the deterioration reaction were defined and the activation energy was obtained using the Arrhenius model. The calculated shelf life, according to the sensory evaluation, were 277, 265 and 130 days, respectively, at the referred temperatures. Lipid oxidation kinetics were determined to be zero order with an activation energy of 42.17 kJ/mol.
Keywords: shelf life, lipid oxidation, sensory evaluation, malonaldehyde.
References
Nuñez de Villavicencio M, Hernández R, Rodríguez I, Rodríguez JL, Torres Y. Metodología para la estimación de la vida útil de los alimentos. I. Procedimiento general. Cienc Tecnol Aliment 2017; 27(1):58-64.
García C, Chacón G, Molina ME. Evaluación de la vida útil de una pasta de tomate mediante pruebas aceleradas por temperatura. Rev Ing 2011; 21(2):31-8.
García C, Molina ME. Estimación de la vida útil de una mayonesa mediante pruebas aceleradas. Rev Ing 2008; 18(1-2):57-64.
NC ISO 2859. Procedimientos de muestreo para la inspección por atributos - Parte 2. Planes de muestreo para las Inspecciones de lotes independientes, tabulados. Según la calidad límite (CL). Cuba; 2018.
NC 426. Túnidos en conserva. Especificaciones. Cuba; 2007.
Conde A. Aplicación de una película biodegradable con extracto de propóleos en la conservación de Albacora (Thunnus atlanticus) (Tesis de diploma). La Habana: Universidad de la Habana, IFAL; 2014.
Medina AA. Determinación de los parámetros tecnológicos para el procesamiento de conservas de filete de caballa (Scomber japonicus) en bolsas retortables de media libra (tesis de diploma). Arequipa: Universidad Nacional de San Agustín; 2014.
Morcos FP. Evaluación de conservas de filete y grated de caballa (Scomber japonicus) en envases de media libra con salsas orientales (Tesis de diploma). Arequipa: Universidad Nacional de San Agustín; 2014.
NC 493. Contaminantes metálicos en alimentos. Regulaciones sanitarias. Cuba; 2015.
NC 585. Contaminantes microbiológicos en alimentos -Requisitos sanitarios. Cuba; 2017.
Masniyom P, Benjakul S, Visessanguan W. Shelf-life extension of refrigerated sea bass slices under modified atmosphere packaging. J Sci Food Agric 2002; 82(1):873-80.
Chouliara I, Savvaidis IN, Panagiotakis N, Kontominas MG. Preservation of salted, vacuum-packaged, refrigerated sea bream (Sparus aurata) fillets by irradiation: microbiological, chemicals and sensory attributes. Food Microbiol 2004; 21(1):351-9.
Masniyom P, Benjakul S, Visessanguan W. Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices. LWT-Food Sci Technol 2004; 38(1):745-56.
Hernández MD, López MB, Álvarez A, Ferrandini E, García B, Garrido MD. Sensory, physical, chemical and microbiological changes in aqua cultured meagre (Argyroso musregius) fillets during ice storage. Food Chem 2009; 114(1):237-45.
Connell J.J. Methods of Assessing and Selecting for Quality, Control of Fish Quality. 3rd ed.; UK: Fishing News Books, Oxford, Reino Unido, 1990.
Sallam KI. Antimicrobial and antioxidant effects of sodium acetate, sodium lactate, and sodium citrate in refrigerated sliced salmon. Food Control 2007; 18(1):566-75.
