Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development. Issue 10 (26th November 2022)

• Record Type: Journal Article
• Authors: Shaviklo, Amir Reza; Abolghasemi, Seyedjavad; Taati, Reza; Malekpour, Navid
• Is Part Of: Journal of aquatic food product technology. Volume 31:Issue 10(2022)
• Page Start: 1142
• Page End: 1156
• Publication Date: 2022-11-26
• Subjects: Meatball -- TDF -- surimi -- sensory evaluation; Fishery processing -- Periodicals; Animal products -- Periodicals; Plant products -- Periodicals; 664.9405
• DOI: 10.1080/10498850.2022.2133584
• Languages: English
• ISSNs: 1049-8850

Abstract

ABSTRACT: The abstract was corrected as follows:The sensory improvement of tuna dark flesh (TDF) and its application in meatball formulation were studied. The levels of trimethylamine, total volatile nitrogen, peroxide, and TBARS values of TDF surimi (TDFS) were decreased significantly compared to the TDF. The leaching process increased whiteness and decreased fat, myoglobin, and metmyoglobin contents, total Fe, and Heme Fe significantly. The new meat product was developed based on sensory data and consisted of 49 g/100 g beef mince and 21 g/100 g TDFS. The shelf-life study within 4-months frozen storage at −24°C indicated that the prototypes and control had similar sensory, physicochemical, and microbial characteristics within the study.