Abstract:

Dorsal sashimi of yellowfin tuna (Thunnus albacares) from Fiji island was processed under simulated freshnesskeeping conditions used in sushi shops (ice storage), and its edible quality was evaluated according to biochemical [pH value, color, drip loss, total volatile base nitrogen (TVB-N), K value], sensory and microbiological attributes. Results showed that ice-stored yellowfin tuna sashimi well kept its edible quality within 0－4 h. Within 0－1 h, the sashimi exhibited fresh red color, fishy aroma and delicious taste, and therefore was edible. Within the next 3 hours, the color gradually became dark and the aroma and taste were lost, revealing the decrease in edible quality. Beyond 4 hours, the sashimi was no longer fresh and completely lost its inherent mouthfeel and color and, consequently, became commercially valueless.

Key words: yellowfin tuna (Thunnus albacares), drip loss, TVB-N, K value, sensory evaluation