Objective Evaluation of Canned Tuna Sensory Quality

SUMMARY— Commercial and experimental packs of canned tuna were prepared from the 1965, 1966 and 1967 packs. The 1965 samples were used to train an expert panel which identified 8 distinct parameters of quality. Of the 64 objective tests or variations of test procedures, 13 were selected for further study. 1966 analyses revealed that color, flakiness, firmness and fiber could be predicted adequately (R = 0.9 +). The 4 other parameters of scorch, juiciness, odor and taste were also highly significantly correlated, but were predictable less completely (R = 0.8 – 0.9) by 1 or a combination of objective tests. 1967 samples were submitted to a consumer preference panel in addition to measurements by expert panel and objective tests. These results indicated that consumer preference is dependent approximately equally (40%) on appearance and flavor and to a lesser extent (20%) on textural characteristics. Consumer preference could be estimated objectively by determinations of Hunter L and b values, a shear test, percent fiber and PH.