Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development

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.

KEYWORDS:

• Meatball
• TDF
• surimi
• sensory evaluation

Acknowledgments

The authors are grateful for the support provided by the Islamic Azad University-Talesh Branch.

Disclosure statement

No potential conflict of interest was reported by the author(s).