TY  - JOUR
T1  - Organoleptic and Chemical Studies on the Storage Characteristict of the Skip Jack Tuna (<I>Katsuwonus pelamis</I>)
AU - , O.A. Oyelese 
JO  - Journal of Fisheries International
VL  - 1
IS  - 2
SP  - 127
EP  - 131
PY  - 2006
DA  - 2001/08/19
SN  - 1817-3381
DO  - jfish.2006.127.131
UR  - https://makhillpublications.co/view-article.php?doi=jfish.2006.127.131
KW  - Skip jack tuna (Katsuwonus pelamis)
KW  -organoleptic/chemical assessment
KW  -limit of acceptability
KW  -shelf life
AB  - Sixteen samples of Skip Jack Tuna (<I>Katswonus pelamis</I>) with a size range of 9.58-1.62 gm werecollected at the Lagos Jetty of the Nigerian Institute for  Oceanography and Marine research, Victoria Island, Lagos and stored at a cold  storage temperature of-21° for a period of 13 weeks. Samples were kept in the  cold room for 6 weeks before the commencement of the experiment using one  piece of fish per week for both  organoleptic and chemical studies (Trimethy  lamine (TMA), Total Volatile Bases (TVB) and Free Fatty Acids (FFA). This is  in a bid to determining the level of spoilage and limit of acceptability (Shelf life)  of the fish. Organoleptic assessments of a five-man panel, showed the general conditions  (appearance, taste and odour) of the fish was unsatisfactory at the end of the 12th  week of storage, with an average score of 3.9`0.30. However the uncooked fish  was still acceptable (4.5`0.33) up till the 11th week of storage. Also for the  cooked specimen the general conditions (texture, odour and taste) of the fish were  unsatisfactory at the and of 12th week, with an average score of (4.6`0.38). The chemical assessment results were significant (p<0.05) and there was a strong  positive linear correlation (TMA = 0.9823, TVB = 0.9855 and FFA = 0.9847)  between the chemical indices and the length of storage. For the TMA and TVB,  the limit of acceptability was the 8th week of storage with values of 4.0 mg 100 g<SUP>-1</SUP>  fish and 3.75 mg 100 g<SUP>-1</SUP> fish, respectively. With FFA as a chemical index of  spoilage, (a less sensitive index) acceptability limit of 1.07% was recorded at the  11th week of cold storage.  The limit of acceptability (shelf life) for the  cold storage of Tuna (<I>Katsuwonus  </I>pelamis) as shown in this study is between the 8th and 11th week of storage at-21°C using the chemical assessment (as the lower limit) and organoleptic   assessment results (as the upper limit) as indicators. However using Least  Significant Difference (LSD) to test, the shelf life of Tuna under cold storage of-21°C is 2 months.
ER  -