The protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunrzus alalunga, were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant diffcrenccs among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.

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The fat-soluble vitamins A, D and E were determined by a liquid chromatographic method. The vitamins were extracted from the tissues with chloroform and methanol, saponified and separated on a Lichrosorb normal phase column followed by UV detection. Recoveries of added vitamins in liver samples were 93.0% for vitamin A, 90.0% for vitamin D and 92.1% fo; vitamin E. The results from a study of fat-soluble vitamins in samples of albacore showed that the vitamin A and D were found only in fish liver and vitamin E was found in the liver and the edible muscle.

Fresh hake slices packed in a modified atmosphere with a cryoprotectant agent (sodium tripolyphosphate) and under chilling conditions showed a reduction of exudate production. However, no improvement was achieved in microbiological and chemical parameters used as quality control factors compared with those packed only in a modified atmosphere (MAP). Thus final results concluded that the shelf-life of fresh hake slices packed using MAP and sodium tripolyphosphate was shorter than the shelf-life of fresh hake slices packed using only MAP.