Different styles of commercially canned skipjack tuna were evaluated by sensory judges as well as by chemical analysis for putrefactive amines as indicators of protein decomposition. Good correlation was found between expert sensory decisions for “accept/reject” quality and levels of putrescine and cadaverine in the product. The study confirmed the repeatability of judgements by trained panelists and the existence of a “cut‐off” point for sample acceptance which related to specific levels of putrescine and cadaverine in products which had experienced putrefactive decomposition.
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Sims et al. (1992) studied this question.
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