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 chromatic and intense color. Olfactory and kinesthetic sensations were significantly dependent on the type of oil used as covering medium. Tuna succulence and adhesiveness were promoted by the use of EVOO, which also contributed to decreasing the tuna-related aroma sensations. The tuna sensory data could be successfully used to identify the type of vegetable oil used. Moreover, a potentiometric electronic tongue allowed discriminating between the canned tuna samples according to the vegetable oil used (mean sensitivity of 96 ± 8%; repeated K-fold cross-validation) and the fruity intensity of the EVOO (mean sensitivity of 100%; repeated K-fold cross-validation). Thus, the taste sensor device could be a practical tool to verify the authenticity of the declared covering medium in canned tuna and to perceive the differences in consumers’ taste.
Highlights
Fish has a high nutritional value, and so it is essential in the human diet
The five vegetable oils used as covering media were evaluated aiming to assess their physicochemical quality, the antioxidant capacity as well as the total phenols content (TPC)
The results showed that the taste sensor device coupled with linear discriminant analysis (LDA)-simulated annealing (SA) technique allowed discriminating between tuna canned with sunflower oil, refined olive oil or extra virgin olive oil (EVOO)
Summary
Fish has a high nutritional value, and so it is essential in the human diet. Canning can be a strategy to overcome this problem, being considered one of the most important fish preservation techniques, allowing increased access to fish without the need for cold chains during storage [2]. This type of food meets the consumer demand for ready-to-eat food at a low cost, so the consumption of canned fish (e.g., canned tuna) has increased over recent decades [2].
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