INFLUENCE OF PACKAGING MATERIAL AND DILL LEAF ENRICHMENT ON THE FATTY ACID PROFILES OF TUNA PATE DURING REFRIGEATED STORAGE

Fatty Acid Profile of Tuna Pate

  • Elif Tuğçe Aksun Tümerkan Department of Technical Research and Quality Control, General Directorate of State Hydraulic Works (DSİ), 06100, Ankara, Turkey
  • Bahar Tokur Department of Fisheries Technology Engineering, University of Ordu, Fatsa, Ordu, Turkey.
  • Timuçin Tümerkan Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.
  • Fatih Özoğul Department of Seafood Processing Technology, Faculty of Fisheries, Çukurova University, Adana, Turkey.
Keywords: Fatty acid profile,, tuna, pate,, refrigerated storage,, proximate composition,, dill leaf

Abstract

Tuna species are most commonly consumed fish species globally. Due to high rate of generated by products during canning process, the valorization of these by-product has gained importance over the last years. Tuna pate is an alternative for valorization of tuna by products. Packaging material is one of the key factor for the quality of food products through shelf life. Utilization of plant material into   several food products has become popular owing to its antioxidant property. The two aims of the study were to investigate the proximate composition and fatty acid profile of tuna pates enriched with dill leaf and the effect of packaging materials on relevant quality parameters. For these two approaches, two tuna pates produced from tuna flake with without or dill leaf enrichment and DE, respectively. Then each pate group was  separated into  three sub-groups; which were stored in flint glass (F), amber glass (A) and plastic container (P).All sub-groups stored in refrigerator  at 4±2 °C within for 24 weeks. The differences in terms of proximate composition determined following to tuna pate production stage. The variation of fatty acid profile among tuna pate groups during the storage. The results showed that dill leaf enrichment retarded the lipid oxidation and fatty acid oxidation during the shelf life. Similar impact was determined in stored in amber glass groups (CA and DEA) when compared with other packaging material groups (P<0.05). These findings revealed that, statistically significant differences observed in terms of PUFA, SFA and MUFA among the groups. Enriching with dill leaf and storing in amber glass jar prolonged the shelf life of tuna pate.

Published
2021-09-18
Section
Articles