Skip to main content
SpringerLink
Log in

Physico-chemical Changes in Liquid Smoke Flavoured Yellowfin Tuna (Thunnus albacares) Sausage During Chilled Storage

  • Full-Length Research Article
  • Published:
Agricultural Research Aims and scope Submit manuscript

Abstract

A liquid smoke flavoured sausages were prepared from yellowfin tuna using a commercial liquid smoke flavouring. Physico-chemical changes in the sausages during chilled storage at 3 ± 1 °C were analysed and compared with that of a control. Total plate count was estimated at every 15th day of storage. Liquid-smoked sausages were were found to have higher moisture content but recorded lower values for total volatile base-nitrogen, trimethylamine and thiobarbituric acid (P < 0.01). Free fatty acid value in both types of sausages did not show any significant difference (P > 0.01). Instrumental colour measurements showed lower L* (lightness), a* (redness) and b* (yellowness) values for liquid smoke flavoured sausages (P < 0.01). The liquid-smoked sausages showed lower hardness values (P < 0.01). Both liquid-smoked and control sausages were found to be sensory wise acceptable up to 55th days of storage and subsequently rejected on the 60th day. The microbial count in both the types of sausages was within the acceptable limit during this period.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. Alicia R, Nicolas C, Jose MC, Santiago PA (2008) Changes in the flesh of cooked farmed salmon (Oncorhynchus kisutch) with previous storage in slurry ice (-1.5°C). LWT-Food Sci Technol 41:1726–1732

    Article  Google Scholar 

  2. Alonge DO (1988) Carcinogenic polycyclic aromatic hydrocarbons (PAH) determined in Nigerian kundi (smoke-dried meat). J Sci Food Agric 43:167–172

    Article  CAS  Google Scholar 

  3. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists, Gaithersburg

    Google Scholar 

  4. AOCS (1989) Official methods and recommended practices of American Oil Chemist’s Society (4th ed), Method No.Ca-5b-71 Free Fatty Acids. American Oil Chemists’ Society, Champaign

  5. Colowick SP, Kalpan NO (1969) Methods of enzymology, 14th edn. Academic Press Inc, New York

    Google Scholar 

  6. Conway EJ (1950) Micro diffusion analysis of volumetric error. Crosby Lockwood and Son Limited, London

    Google Scholar 

  7. Davidson PM, Branen AL (1981) Antimicrobial activity of non-halogenated phenolic compounds. J Food Protect 44:623–632

    CAS  Google Scholar 

  8. Elizabeth MM, Corliss AO, Junior Robert YL, Carl LG, Katherine LSV, John AM, Steven CR, Philip GC (2010) Spray application of liquid smoke to reduce or eliminate Listeria monocytogenes surface inoculated on frankfurters. Meat Sci 85:640–644

    Article  Google Scholar 

  9. Estrada-Munoz R, Boyle EAE, Marsden JL (1998) Liquid smoke effects on Escherichia coli O157:H7, and its antioxidant properties in beef products. J Food Sci 63(1):150–153

    Article  CAS  Google Scholar 

  10. European Union (2011) Commission regulation No. 835/2011 of 19th August 2011, amending Regulation (EC) No 1881/2006 as regards maximum levels for polycyclic aromatic hydrocarbons in foodstuffs. Official Journal of the European Union

  11. FAO (2007) Traditional/Ethnic meat products. Meat processing technology for small- to medium-scale producers. FAO Fisheries and Aquaculture Department, Rome, pp 213–220

    Google Scholar 

  12. Gallardo JM, Aubourg S, Perez-Martın R (1989) Lipid classes and their fatty acids at different loci of albacore (Thunnus alalunga): effects of the pre-cooking. J Agric Food Chem 37:1060–1064

    Article  CAS  Google Scholar 

  13. Gallardo J, Perez-Martın R, Franco J, Aubourg S, Sotelo C (1990) Changes in volatile bases and trimethylamine oxide during the canning of albacore (Thunnus alalunga). Int J Food Sci Tech 25:78–81

    Article  CAS  Google Scholar 

  14. Guillen MD, Ibargoitia ML (1998) New components with potential antioxidant and organoleptic properties, detected for the first time in liquid smoke flavouring preparations. J Agr Food Chem 46:1276–1285

    Article  CAS  Google Scholar 

  15. Guynot ME, Ramos AJ, Setó L, Purroy P, Sanchis V, Marín S (2003) Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products. J Appl Microbiol 94:893–899

    Article  CAS  PubMed  Google Scholar 

  16. Hefang L, Bénédicte L, Céline R, Vincent G, Loïc B, Jean-Marie H, Bellon-Fontaine Marie-Noelle, Philippe R (2011) Facile synthesis and promising antibacterial properties of a new guaiacol-based polymer. Polymer 52:1908–1916

    Article  Google Scholar 

  17. Hua L, Xiaoyu W, Yong L, Peihong L, Hua W (2009) Polyphenolic compounds and antioxidant properties of selected China wines. Food Chem 112:454–460

    Article  Google Scholar 

  18. José ML, Laura P, María CG, Daniel FL (2010) Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”. Meat Sci 86:660–664

    Article  Google Scholar 

  19. Levine RL, Reznick AZ, Packer L (1990) Oxidative damage to proteins: spectrophotometric method for carbonyl assay. Method Enzymol 186:464–478

    Article  CAS  Google Scholar 

  20. Lilabati H, Bijen M, Vishwanath W (1993) Comparative study on the nutritive value of fresh and smoked catfish Clarias batrachus. Freshwater Biol 5:325–330

    Google Scholar 

  21. Maga JA (1988) Smoke in food processing. CRC Press, Boca Raton

    Google Scholar 

  22. Manat C (2011) Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chem 129:1201–1210

    Article  Google Scholar 

  23. Manzocco L, Calligaris S, Mastrocola D, Nicoli M, Lerici C (2011) Review of nonenzymatic browning and antioxidant capacity in processed food. Trends Food Sci Tech 11:340–346

    Article  Google Scholar 

  24. Martinez O, Salmeron J, Guillen MD, Casas C (2004) Texture profile analysis of meat products treated with commercial liquid smoke flavourings. Food Control 15:457–461

    Article  CAS  Google Scholar 

  25. Martinez O, Salmeron J, Guillén MD, Casas C (2007) Sensorial and physicochemical characteristics of salmon (Salmo salar) treated by different smoking process during storage. Food Sci Technol Int 13:477–484

    Article  Google Scholar 

  26. Meilgaard M, Civille GV, Carr BT (1999) Sensory evaluation technique. CRC Press, Boca Raton

    Google Scholar 

  27. Pöhlmann M, Alexander H, Fredi S, Karl S, Wolfgang J (2012) Contents of polycyclic aromatic hydrocarbons (PAH) and phenolic substances in Frankfurter-type sausages depending on smoking conditions using glow smoke. Meat Sci 90:176–184

    Article  PubMed  Google Scholar 

  28. Ramesh A, Walker SA, Hood DB, Guillen MD, Schneider K, Weyand EH (2004) Bioavailability and risk assessment of orally ingested polycyclic aromatic hydrocarbons. Int J Toxicol 23:301–333

    Article  CAS  PubMed  Google Scholar 

  29. Rongrong L, Carpenter JA, Cheney R (1988) Sensory and instrumental properties of smoked sausage made with technically separated poultry (MSP) meat and wheat protein. J Food Sci 63:923–929

    Google Scholar 

  30. Sander LC, Wise SA (1997) Polycyclic aromatic hydrocarbon structure index (National Institute of Standardsand Technology, special publication 922). USA, U.S. Government Printing Office, Washington

    Google Scholar 

  31. Schwert R, Verlindo R, Cichoski AJ, Oliveira D, Valduga E (2011) Comparative evaluation of liquid and traditional smoke on oxidative stability, color and sensory properties of Brazilian calabrese sausage. CyTA-J Food 9(2):131–134

    Article  CAS  Google Scholar 

  32. Simko P (2002) Determination of polycyclic aromatic hydrocarbons in smoked meat products and smoke flavouring food additives. J Chromatogr B 770:3–18

    Article  CAS  Google Scholar 

  33. Sink JD, Hsu LA (1979) Chemical effects of smoke-processing on frankfurter quality and palatability characteristics. Meat Sci 3:247–253

    Article  CAS  PubMed  Google Scholar 

  34. Smith IM (1984) PAH from coal utilization, emissions and effects (Report No ICTIS/TR29). IEA Coal Research, London

  35. Stumpe-Viksna I, Vadims B, Agnese K, Andris M (2008) Polycyclic aromatic hydrocarbons in meat smoked with different types of wood. Food Chem 110:794–797

    Article  CAS  Google Scholar 

  36. Sunen E, Fernandez-Galian B, Aristimuno C (2001) Antibacterial activity of smoke wood condensates against Yersinia enterocolitica and Listeria monocytogenes at low temperature. Food Microbiol 18:387–393

    Article  CAS  Google Scholar 

  37. Tarladgis GB, Watts MB, Younathan TM (1960) A distillation method for the quantitative determination of malonaldehyde in rancid foods. J Am Oil Chem Soc 37:44–50

    Article  CAS  Google Scholar 

  38. Terence JP (1998) Carbohydrate polymers in food preservation: an integrated view of the Maillard reaction with special reference to discoveries of preserved foods in Sphagnum-dominated peat bogs. Carbohyd Polym 36:335–347

    Article  Google Scholar 

  39. Thierry S, Cecile L (2003) Optimisation of solid-phase micro extraction coupled to gas chromatography for determination of phenolic compounds in smoked herring. Food Chem 82:513–519

    Article  Google Scholar 

  40. Vishwanath W, Lilabati H, Bijen M (1998) Biochemical, nutritional and microbiological quality of fresh and smoked mud eel fish Monopterus albus a comparative study. Food Chem 61(1/2):153–156

    Article  Google Scholar 

Download references

Acknowledgments

The authors are thankful to the financial support provided by World Bank funded-National Agricultural Innovation Project for carrying out this study under the sub project “A Value Chain on Oceanic Tuna Fisheries in Lakshadweep Sea”.

Author information

Authors and Affiliations

  1. Fish Processing Division, Central Institute of Fisheries Technology, Matsyapuri P.O., Willingdon Island, Cochin, Kerala, 682029, India

    C. T. Nithin, T. R. Ananthanarayanan, J. Bindu, C. G. Joshy & T. K. Srinivasa Gopal

  2. Export Inspection Agency, Nellore sub office, Nellore, Andhra Pradesh, India

    R. Yathavamoorthi

Authors
  1. C. T. Nithin
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. T. R. Ananthanarayanan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. R. Yathavamoorthi
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. J. Bindu
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. C. G. Joshy
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. T. K. Srinivasa Gopal
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to C. T. Nithin.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Nithin, C.T., Ananthanarayanan, T.R., Yathavamoorthi, R. et al. Physico-chemical Changes in Liquid Smoke Flavoured Yellowfin Tuna (Thunnus albacares) Sausage During Chilled Storage. Agric Res 4, 420–427 (2015). https://doi.org/10.1007/s40003-015-0189-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s40003-015-0189-z

Keywords

Search

Navigation