Quality of Yellowfin Tuna during Storage in Liquid Ice and Crushed Block Ice

Abstract

This study aimed to compare the quality of yellowfin tuna, cooled and stored in two different media, namely liquid ice and traditional crushed block ice. Sensory evaluation by quality index method (QIM) and control methods, as well as total volatile basic nitrogen (TVB-N) determination were conducted for fish samples over the course of storage. It was observed that tuna chilled and stored in liquid ice (containing 3.5% NaCl and 48% initial ice mass) at a fish to ice ratio of 1/2 w/w was the best to retain its freshness and shelf life (27 days); fish refrigerated in liquid ice and preserved in crushed ice (fish/crushed ice= 1/1.2 w/w) had a storage life of 15 days; while the one with traditional icing resulted in the worst quality and the shorted shelf life of 6 days. The study confirmed the advantage of liquid ice in fast cooling and super chilled storage of seafood.