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Sensory analysis and determination of analytical indices to evaluate the oxidative degradation of the liquid medium were used to assess the overall quality of tuna canned in different types of oil. Moreover, the relationships between the quality of the liquid medium and the quality of raw material were studied. The results pointed out that quality of the raw material changed as related to the types of oil used. In particular, the tuna in extra virgin olive oil showed significant higher scores for the descriptors related to the quality of raw materials and lower values for the indices that evinced the degradation of liquid medium.
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Caponio et al. (2010) studied this question.
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