Differences in Quality Between Canned and Pouched Yellowfin Tuna (Thunnus albacares) Packed with Various Media

Authors : Nida Demirtaş Erol

Pages : 51-60

Doi:10.22392/actaquatr.1473466

View : 36 | Download : 39

Publication Date : 2025-03-01

Article Type : Research Paper

Abstract :Canned and pouched tuna products are available in the markets in different liquid media such as brine, different oils and sauces. Limited information is provided about the pouched tuna products in different liquid media available in the Turkish market and the differences between them. The main purpose of this study is to evaluate the differences between two different tuna packaging methods using different packaging media. The pH values of CW (canned tuna in water) and PW (pouched tuna in water) were found to be lower than the others ((CO (canned tuna in olive oil), CS (canned tuna in sunflower oil), PO (pouched tuna in olive oil,) PS (pouched in sunflower oil)). It was observed that the TBA values of all groups were below the limits of developing objectionable odor/taste. The n-6/n-3 ratio was determined to be quite high in CS and PS. On the other hand, higher eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were found in CW and PW compared to the others (CO, CS, PO, PS). It was determined that the tuna products were safe according to the heavy metal contents of arsenic, mercury, lead and cadmium levels. The L* values of all canned tuna (CO, CS, CW) were found to be significantly higher than those of pouched tuna (PO, PS, PW). The b* values of both CW and PW was found to be lower than the other groups. CW had the lowest overall quality, color and taste scores compared to the others. In this regard, pouched tuna products, especially PW, were recommended for health reasons.
Keywords : Konserve ton balığı, poşette ton balığı, duyusal değerlendirme, ağır metal, yağ asidi profili