https://doi.org/10.4081/ijfs.2010.1101

DRY SALTED AND SMOKED TUNA PRODUCTS. CHEMICAL, RHEOLOGICAL AND NUTRITIONAL CHARACTERISTICS

AIVI - March 2010 - Issue 7
Submitted: 13 February 2013
Accepted: 13 February 2013
Published: 13 March 2010
Thunnus thynnus, shelf life, ABVT, TMA, Texture Profile Analysis
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Authors

R. Marrone
lucia.zoppi@pagepress.org
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti– Università di Napoli, .
L. Vollano
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti– Università di Napoli, .
M. Panzardi
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti– Università di Napoli, .
C. Chirollo
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti– Università di Napoli, .
A. De Felice
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti– Università di Napoli, .
R. Mercogliano
Dipartimento di Scienze Zootecniche e Ispezione degli Alimenti – Sezione di Ispezione degli Alimenti– Università di Napoli, .
Since the presence of bluefin tuna (Thunnus thynnus) is limited to some fishing areas and the species undergoes a high fishing pressure the commercial answers to this situation might be the diversification of the commercial offer. The commercial value of this species, especially in oriental market, has prompted researches aiming at fully exploiting the potential of this species through the production of innovative tuna based products. Sliceable dry salted and smoked tuna products were manufactured using whole muscles from fresh and frozen subjects. The shelf life was long enough to justify the industrial production (up to 3 months or more). No significant correlations were observed between sensory characteristics and physico-chemical parameters.

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How to Cite

1.
Marrone R, Vollano L, Panzardi M, Chirollo C, De Felice A, Mercogliano R. DRY SALTED AND SMOKED TUNA PRODUCTS. CHEMICAL, RHEOLOGICAL AND NUTRITIONAL CHARACTERISTICS. Ital J Food Safety [Internet]. 2010 Mar. 13 [cited 2024 Nov. 26];1(7):40-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.7.40

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