Effect of frozen storage on the biochemical, microbial and sensory attributes of Skipjack Tuna (Katsuwonus pelamis) fish loins

Skipjack tuna (Katsuwonus pelamis) belongs to the Scombridae family to determine the consistency characteristics of tuna fish loins for 28th days at frozen (-18 2C) storage. The biochemical, microbial, and sensory quality were analyzed by association of official analytical chemists method, plate count, and Quality Index method (QIM), respectively. Protein, lipid, and moisture content were found to decrease significantly (p < 0.05) over the study period. Nonetheless, the values of ash, total volatile base nitrogen, tri-methyl amine nitrogen, pH, and peroxide increased significantly (p < 0.05). After 28 days of frozen storage, the total bacterial load in tuna fish loins was reduced from 3.8 105 to 3.3 104 colony forming unit/g. Total coliforms reduced from 113 to 5 Most Probable…