Storing of vacuum packaged and frozen tuna fillets

Abstract

The behavior of some of the physico-chemical, microbiological and sensory indicators of vacuum packaged and freezed tuna filets during their storage at -18 ºC was evaluated. The soya oil, used in the formulation, did not affect the quality of the stored product. The development of lactic-acid bacteria increased the acidity values, being perceived by the panelists a sour taste in the product. The sensorial quality at 180 days of storage, in both lots, was inferior to the acceptable limit, aspect to keep in mind for the later evaluation of the product shelf life.