Food and Fermentation Industries >

2025 , Vol. 51 >Issue 15: 286 - 292

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040989

Effect of sterilization intensity on the quality of canned tuna and quality modeling

  • ZHANG Dijun ,
  • WU Gang ,
  • HU Changying ,
  • QIU Kai ,
  • ZHANG Xiaojuan ,
  • DONG Siyuan
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  • 1(Department of Food Science and Engineering, Jinan University, Guangzhou 510000, China)
    2(China National Research Institute of Food and Fermentation Industries Co.Ltd., China National Food Fermentation Standardization Center,Beijing 100015, China)
    3(Key Laboratory of Product Packaging and Logistics of Guangdong Higher Education Institutes, College of Packaging Engineering, Jinan University, Zhuhai 519000, China)
    4(Institute of Quartermaster Engineering and Technology, Academy of Military Sciences PLA China, Beijing 100010, China)

Received date: 2024-09-09

  Revised date: 2024-11-25

  Online published: 2025-08-22

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Abstract

The study investigated the impact of different sterilization strengths on the quality of canned tuna by measuring various quality indicators.Correlation analysis selected key technical parameters, and a comprehensive quality evaluation model for canned tuna was constructed.The results indicated that different sterilization strengths significantly affected the quality of canned tuna.As the sterilization strength increased, the L* and a* values, total volatile basic nitrogen (TVB-N), and malondialdehyde content gradually increased.In contrast, the b* value, fat content, protein content, and sensory scores showed a reverse trend.The pH and fatty acid content showed a trend of first increasing and then decreasing, and significant changes were also observed in the amino acid content.The sensory evaluation results showed that excessively high sterilization strength led to the loss of the desired flavor in canned tuna, and the quality of canned tuna can be maintained to a large extent in the range of sterilization intensity of 4.35-11.79 min.The L* value, a* value, b* value, fat content, and TVB-N value were identified as core indicators for the quality evaluation of canned tuna.The constructed comprehensive quality evaluation model for canned tuna was y=0.925×L*-0.084×a*+39.334×b*+2.200×fat content+1.453×TVB-N-0.718×sterilization strength-487.93 (y is the sensory score predicted score), with an R2 value of 0.997.

Key words： canned tuna; sterilization intensity; tuna quality; correlation analysis; integrated evaluation model

Cite this article

ZHANG Dijun , WU Gang , HU Changying , QIU Kai , ZHANG Xiaojuan , DONG Siyuan . Effect of sterilization intensity on the quality of canned tuna and quality modeling[J]. Food and Fermentation Industries, 2025 , 51(15) : 286 -292 . DOI: 10.13995/j.cnki.11-1802/ts.040989

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