Study on the Effect of Chemical, Microbiological and Organoleptic Parameters Related to the Flesh Colour of Yellowfin Tuna (Thunnus albacares)

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dc.contributor.authorRajapaksha, R.V.D.N.
dc.contributor.authorWijesundara, W.M.N.M.
dc.contributor.authorThushari, G.G.N.
dc.contributor.authorWeththasinghe, M.P.
dc.date.accessioned2022-02-21T08:58:12Z
dc.date.available2022-02-21T08:58:12Z
dc.date.issued2013
dc.description.abstractThe fishing industry is particularly important for Sri Lankans for the domestic supply and there is also a small but growing export market for high value products. Yellowfin tuna is one of the most important fish species in Sri Lankan export market (Amarasiri et al., 2004). Yellowfin tuna is sold as fresh in local markets and exported as frozen, chilled or fresh products. The local market is highly regulated and price oriented with low emphasis on quality. They sold products in fresh form with little or no processing other than drying. However, the export market is characterized by demand for quality and high prices. So the freshness of the fish is of high interest to both retailers and consumers. Colour grade of the fish flesh is the most important attribute when assessing the quality and price in industry. However, marine species like yellowfin tuna are highly susceptible to rapid spoilage. Therefore, loss of quality of flesh followed by spoilage is a complex combination of microbiological, chemical and physical processes. Therefore, the quality of fish can be estimated by sensory evaluation, microbial method and chemical method (Ozogul and Gokbulut, 2006). This study was designed to evaluate the chemical qualities of yellowfin tuna flesh by measuring histamine, microbiological qualities by measuring total plate count and sensory qualities in four colour grades. Methodology The research was carried out at the Ceylon Fresh Seafood (Pvt) Ltd. Fresh yellowfin tuna flesh colour was categorized into four colour grades such as, bright red, light red, brown red and pale brown using a reference colour chart. Forty fishes were selected from each colour grade making total sample size 160 individual fishes. Homogeneous samples were selected to get accurate results. Therefore, all the samples were collected from Negombo landing site with identical body weight and length and sex. The temperature of each fish was measured and samples were collected only from the fishes which contain body temperature below 4 °C. Appropriate 160 samples of four colour grades were collected from the area below the pectoral fin of each fish. Histamine values were measured by using competitive direct Enzyme Linked Immune Sorbent Assay (CD – ELISA) method (AOAC 977.13 method, 1992). Data were analysed by using one way Analysis of Variance (ANOVA) with 95% confidence interval using Minitab 16 software. Another 160 samples were collected from the area below the pectoral fin of above selected fishes to test the Total Plate Count (TPC) according to the AOAC (1992). Data were analysed by using one way Analysis of Variance (ANOVA) with 95% confidence interval using Minitab 16 statistical software. Organoleptic parameters such as odour, texture, appearance and overall acceptance of four colour grades were evaluated using thirty two untrained penalties. This sensory scale is based on the freshness quality grading system for yellowfin tuna mentioned in Act No. 1045/01 Gazette notification in 1998. Each assessor was given scoring demerit point from one to four. Data were analysed using non - parametric Freidman test in Minitab 16 software.en_US
dc.identifier.urihttp://www.erepo.lib.uwu.ac.lk/bitstream/handle/123456789/8400/31-ANS-Study%20on%20the%20Effect%20of%20Chemical%2c%20Microbiological%20and%20Organoleptic%20Parameters%20.pdf?sequence=1&isAllowed=y
dc.language.isoenen_US
dc.publisherUva Wellassa University of Sri Lankaen_US
dc.subjectAnimal Sciencesen_US
dc.subjectAquaculture and Fisheriesen_US
dc.subjectFishen_US
dc.subjectfish Industryen_US
dc.subjectFood Scienceen_US
dc.subjectSeafooden_US
dc.titleStudy on the Effect of Chemical, Microbiological and Organoleptic Parameters Related to the Flesh Colour of Yellowfin Tuna (Thunnus albacares)en_US
dc.title.alternativeResearch Symposium 2013en_US
dc.typeOtheren_US
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