Chemical Composition and Ice Spoilage of Albacore (Thunnus alalunga)

The protein, lipid, water and ash contents of the liver and different parts of the muscle tissue of albacore, Thunnus alalunga , were measured. Fish were caught at three different seasons and were separated into three size groups for analysis. There were significant differences among the composition of the tissues; size and season also had significant effects. Fish were stored in ice, and scales for the sensory assessment of freshness were developed for raw fish and for cooked meat. Changes in total volatile bases, trimethylamine, and adenine nucleotide decomposition products during storage in ice were measured. Sensory assessments and K index gave the highest correlation with storage time.