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

Abstract

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.

Keywords

• Thunnus thynnus, shelf life, ABVT, TMA, Texture Profile Analysis