Impact of the Covering Vegetable Oil on the Sensory Profile of Canned Tuna of Katsuwonus pelamis Species and Tuna’s Taste Evaluation Using an Electronic Tongue
Abstract:The impact of the covering vegetable oil (sunflower oil, refined olive oil and extra virgin olive oil, EVOO) on the physicochemical and sensory profiles of canned tuna (Katsuwonus pelamis species) was evaluated, using analytical techniques and a sensory panel. The results showed that canned tuna covered with EVOO possesses a higher content of total phenols and an enhanced antioxidant capacity. This covering medium also increased the appreciated redness-yellowness color of the canned tuna, which showed a higher… Show more
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