title: Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks.
abstract: Filtered smoke (FS) has been used to preserve taste, texture, and/or color in tuna and other fish species. This treatment is particularly important in color preservation during frozen storage. The objective of this study was to compare changes in the quality profiles of FS-treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks stored in 3 ways: room temperature (21 to 22 °C), refrigerated (4 to 5 °C), and iced (0 °C). FS and UT steaks were processed from the same lot of fish and analyzed for chemical, microbiological, lipid oxidation, color, and sensory profiles. Similar trends were seen for microbial proliferation and accumulation of apparent ammonia and total volatile base nitrogen (TVB-N) during the storage temperatures evaluated. Notable exception in quality profile was found in lipid oxidation which was, as expected, lower for treated samples at all storage temperatures for TBARS (P < 0.05) and lower or significantly (P < 0.05) lower for POV values. FS increased the initial redness value significantly (P < 0.05). Unlike UT product, there was no loss of color value concomitant with quality changes for FS-treated tuna for all storage temperatures evaluated.
  
  
  CONCLUSIONS
  The overall goal of this project was to evaluate filtered smoked tuna steaks as to the impact on the overall quality profile. As a color-stabilizing technology, it could mask deteriorating quality.
authors.affiliation: Univ. of Rhode Island, Dept. of Nutrition and Food Sciences, West Kingston, RI, USA. Pivarnik@uri.edu
authors.forename: Lori F
authors.initials: LF
authors.lastname: Pivarnik
authors.forename: Cameron
authors.initials: C
authors.lastname: Faustman
authors.forename: Santiago
authors.initials: S
authors.lastname: Rossi
authors.forename: Surendranath P
authors.initials: SP
authors.lastname: Suman
authors.forename: Catherine
authors.initials: C
authors.lastname: Palmer
authors.forename: Nicole L
authors.initials: NL
authors.lastname: Richard
authors.forename: P Christopher
authors.initials: PC
authors.lastname: Ellis
authors.forename: Michael
authors.initials: M
authors.lastname: DiLiberti
mesh_terms: D000641:Ammonia / Q000032:analysis; D000818:Animals; D005374:Filtration; D005511:Food Handling; D061353:Food Storage / Q000379:methods; D057141:Food, Preserved / Q000032:analysis* / Q000382:microbiology*; D005628:Frozen Foods / Q000032:analysis / Q000382:microbiology; D006090:Gram-Negative Bacteria / Q000254:growth & development / Q000302:isolation & purification; D006094:Gram-Positive Bacteria / Q000254:growth & development / Q000302:isolation & purification; D060851:Gulf of America; D006801:Humans; D015227:Lipid Peroxidation; D050296:Microbial Viability; D010858:Pigmentation; D011786:Quality Control; D012034:Refrigeration; D017747:Seafood / Q000032:analysis* / Q000382:microbiology*; D012677:Sensation; D012906:Smoke; D014413:Tuna; D014481:United States
chemical_list: D012906:Smoke; D000641:Ammonia