Study on initial proximate compositions and some physical parameters of yellowfin tuna; changes of total volatile basic nitrogen and sensory attributes of (super)chilled fish treated by liquid ice

MINISTRY OF EDUCATION AND TRAINING NHA TRANG UNIVERSITY LE THIEN SA STUDY ON INITIAL PROXIMATE COMPOSITIONS AND SOME PHYSICAL PARAMETERS OF YELLOWFIN TUNA; CHANGES OF TOTAL VOLATILE BASIC NITROGEN AND SENSORY ATTRIBUTES OF (SUPER)CHILLED FISH TREATED BY LIQUID ICE MASTER THESIS KHANH HOA - 2020 MINISTRY OF EDUCATION AND TRAINING NHA TRANG UNIVERSITY LE THIEN SA STUDY ON INITIAL PROXIMATE COMPOSITIONS AND SOME PHYSICAL PARAMETERS OF YELLOWFIN TUNA; CHANGES OF TOTAL VOLATILE BASIC NITROGEN AND SENSORY ATTRIBUTES OF (SUPER)CHILLED FISH TREATED BY LIQUID ICE MASTER THESIS Major: Topic allocation Decision Food technology 583/ QĐ-ĐHNT dated 09/6/2020 Decision on establishing the Committee: 899/QĐ-ĐHNT dated 04/9/2020 Defense date: 18/9/2020 Supervisor: Dr Mai Thi Tuyet Nga Chairman: Assoc Prof Nguyen Van Minh Department of Graduate Studies: KHANH HOA - 2020 ii UNDERTAKING I undertake that the thesis entitled: “Study on initial proximate compositions and some physical parameters of yellowfin tuna; changes of total volatile basic nitrogen and sensory attributes of (super)chilled fish treated by liquid ice” is my work The data collection was an effort of a research team led by my supervisor, Dr Mai Thi Tuyet Nga, who started the project KC.05.10/16-20 of Vietnam “Studying, designing, and manufacturing a liquid ice production system for handling and preservation of ocean tuna” since April 2018 before I began my MSc study I am luckily allowed to use the data collected by myself and my teammates The work has not been presented elsewhere for assessment until the time this thesis is submitted 31st August 2020 I am responsible and the results of my research Khanh Hoa, 31st August 2020 Author Le Thien Sa iii ACKNOWLEDGEMENTS Firstly, I would like to thank Nha Trang University and the VLIR project for giving me the opportunity to participate in this course I would like to express my deepest thanks to the lecturers of the Faculty of Food Technology, Nha Trang University, the professors from Can Tho University and Hue University for teaching and giving me too much useful knowledge, which will be applied to my work later Secondly, I appreciate the director of the Practical Experiment Center, my colleagues for creating the best conditions for me to complete the thesis Thirdly, I would like to give a special thanks to my supervisor Dr Mai Thi Tuyet Nga for her continuous support in my studying and research, for her patience, motivation, enthusiasm, and immense knowledge Her guidance helped me during my research and completion of my thesis “Study on initial proximate compositions and some physical parameters of yellowfin tuna; changes of total volatile basic nitrogen and sensory attributes of (super)chilled fish treated by liquid ice” Fourthly, I appreciate financial support from the project KC.05.10/16-20 of Vietnam “Studying, designing, and manufacturing a liquid ice production system for handling and preservation of ocean tuna” Finally, I would like to thank my family, my husband and children for their spiritual support and taking care of themselves while I was busy with the field trips or research Khanh Hoa, 31st August 2020 Author Le Thien Sa iv TABLE OF CONTENTS UNDERTAKING iii ACKNOWLEDGEMENTS iv LIST OF SYMBOLS LIST OF ABBREVIATIONS LIST OF TABLES LIST OF FIGURES ABSTRACT INTRODUCTION Problem statement and purpose of the study The objective of the study Scientific and applications aspects of the topic Research question 10 CHAPTER LITERATURE REVIEW 11 1.1 Introduction a yellowfin tuna 11 1.2 Present status of the tuna fisheries in Viet Nam 13 1.3 Chemical composition of tuna 15 1.4 Freezing point of tuna meat 16 1.5 Enthalpy 16 1.6 Effect of temperature on the cooling process 17 1.7 Introduction of liquid ice and application on foods 18 1.8 Quality changes and shelf life of chilled fish 20 1.8.1 Autolytic changes 20 1.8.2 Bacterial changes 21 1.8.3 Lipid oxidation and hydrolysis 22 1.9 Methods of sensory evaluation 23 1.9.1 Quantitative Descriptive Analysis 23 1.9.2 Sensory Evaluation by Quality Index Method (QIM) 24 CHAPTER MATERIALS AND METHODS 26 2.1 Materials 26 2.1.1 Materials and their handling 26 2.1.2 Appliance and chemicals 27 2.2 Methods 28 2.2.1 General experimental design 28 2.2.2 Methods of determining the proximate composition of tuna flesh 30 2.2.3 Methods for determining physical parameters of tuna 32 2.2.4 Sensory evaluation 34 2.2.5 Determination of TVB-N content 36 2.2.6 Statistical analysis 36 CHAPTER RESULTS AND DISCUSSION 37 3.1 Proximate composition of tuna flesh 37 3.2 Physical properties of tuna fish 40 3.3 Sensory changes of yellowfin tuna during storage 42 3.3.1 Sensory changes of 30 kg up tuna, stored in liquid ice of different salt and initial ice concentrations against crushed block ice, over time 42 3.3.2 Sensory changes of tuna of different sizes over storage time 44 3.3.3 Sensory changes of 30 kg up tuna, refrigerated and stored in different media, over time 46 3.4 Changes in total volatile base nitrogen of yellowfin tuna during chilled storage 49 3.4.1 Changes in TVB-N content of 30 kg up tuna, stored in liquid ice of different salt and initial ice concentrations against crushed block ice, over time 49 3.4.2 Changes in TVB-N level of tuna of different sizes over storage time 51 3.4.3 Changes in TVB-N of 30 kg up tuna, refrigerated and stored in different media, over time 52 CONCLUSIONS AND RECOMMENDATIONS 55 Conclusions 55 Recommendations 55 REFERENCES 56 APPENDICES - LIST OF SYMBOLS g Gram mL Milliliter % Percentage V volume LIST OF ABBREVIATIONS ANOVA Analysis of variance AMP Adenosine monophosphate DMA Dimethylamine FA Formaldehyde FAO Food and Agriculture Organization of the United Nations KHAFA Khanh Hoa Fisheries Association NH3 Ammonia NPN Non-protein nitrogen TCA Trichloroacetic acid TCVN National standard of Vietnam TMA Trimethylamine TMAO Trimetlamine oxide TVB-N Total Volatile Basic Nitrogen QIM Quality Index Method QI Quality Index VASEP Vietnam Association of Seafood Exporters and Producers RSW Refrigerated seawater LIST OF TABLES Table 1.1 Vietnam tuna products for exports in 2018 (US$) .14 Table Quality index method (QIM) scheme for whole yellowfin tuna 34 Table 3.1 Major dry matter composition of yellowfin tuna flesh .38 Table 3.2 Physical properties of yellowfin tuna 40 Table 3.3 Sensory rejection time of 30 kg up tuna based on the control scheme 43 Table 3.4 Storage and sensory rejection time of tuna of various sizes based on the control scheme .45 Table 3.5 Sensory rejection time of 30 kg up tuna in various media based on the control scheme 47 Table 3.6 The linear relationship between quality index (QI) and storage time of yellowfin tuna 48 LIST OF FIGURES Figure 1 Yellowfin tuna 11 Figure 1.2 Global capture production for species (tonnes) 12 Figure 2.1 Raw materials at the port 26 Figure 2 Flow chart of the study .28 Figure Moisture and dry matter contents of yellowfin tuna flesh 38 Figure 3.2 Changes in sensory quality of yellowfin tuna of size 30 kg up over storage time 42 Figure 3.3 Changes in sensory quality of yellowfin tuna of various sizes over storage time 44 Figure 3.4 Changes in sensory quality of 30 kg up yellowfin tuna in various media over storage time 46 Figure 3.5 Changes in TVB-N content of yellowfin tuna of size 30 kg up over storage time 50 Figure 3.6 Changes in TVB-N content of yellowfin tuna of various sizes over storage time 51 Figure 3.7 Changes in TVB-N content of 30 kg up yellowfin tuna in various media over storage time 53 APPENDICES Appendix 1: Pictures of yellowfin tuna during cold storage Storage Fish days Raw materi al D00 D03 -1- Storage Fish days D06 D09 D012 -2- Appendix 2: Experimental images Frozen yellowfin tuna steaks Samples for TVB-N analysis The sampling tool Sampling Flasks for TVB-N determination: before and after the titration -3- Standard glucose Sample for glucose determination Liquid ice machine ELLAB CTF 9004 for temperature monitoring Insulated container for fish storage -4- Soxhlet apparatus Ashing oven Digestion system Kjeldahl -5- Appendix 3: Data analysis outputs Table A3.1 Test of Homogeneity of Variances of Fish ANOVA Sum of Squares Between Groups Fish2back Within Groups Total Between Groups Fish2belly Within Groups Total df Mean Square 212.929 10 21.293 2.981 11 271 215.910 21 200.468 10 20.047 2.012 11 183 202.479 21 F Sig 78.559 000 109.623 000 Table A3.2 ANOVA Result of Fish back Fish2back Duncan Subset for alpha = 0.05 Storagedays N 3.00 19.9400 00 20.0280 6.00 21.3395 9.00 22.2660 22.2660 12.00 23.3290 23.3290 15.00 24.1305 18.00 26.2420 24.00 26.9095 26.9095 27.00 27.2725 27.2725 21.00 27.9830 27.9830 30.00 29.0410 Sig .869 103 066 152 085 075 067 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 Table A3.3 ANOVA Result of Fish belly -6- Fish2belly Duncan Storageda ys 00 3.00 6.00 9.00 12.00 15.00 18.00 24.00 27.00 N 2 2 2 2 21.00 30.00 20.8290 21.3285 21.6980 Subset for alpha = 0.05 22.6545 22.7295 23.7830 24.8425 27.9860 28.3215 28.3415 Sig .078 864 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 .445 28.321 28.341 29.032 141 Table A3.4 Test of Homogeneity of Variances of fish ANOVA F3 Back Sum of Squares Between Groups Within Groups Total df Mean Square 31.910 12 2.659 2.692 13 207 34.601 25 -7- F 12.844 Sig .000 Table A3.5 ANOVA Result of Fish back F3 Back Storagedays N Subset for alpha = 0.05 Duncana 12 18.8775 15 -2 21 18 24 27 30 Sig 2 2 2 2 2 19.5780 20.6460 20.9960 21.3330 21.3350 21.3435 21.3435 21.6870 165 20.9960 21.3330 21.3350 21.3435 21.3435 21.6870 22.0195 072 21.3330 21.3350 21.3435 21.3435 21.6870 22.0195 22.3890 23.4450 1.000 069 076 Table A3.6 Test of Homogeneity of Variances of fish and fish F4back F8Back F4Belly Between Groups Within Groups Total Between Groups Within Groups Total Between Groups Within Groups Total ANOVA Sum of df Squares 27.587 12 4.407 31.994 1310.704 24.863 1335.567 29.132 2.938 32.070 13 Mean Square 2.299 F Sig 6.782 001 57.109 000 10.742 000 339 25 12 13 109.225 1.913 25 12 13 25 -8- 2.428 226 F8Belly Between Groups Within Groups Total 651.832 23.977 675.809 12 13 54.319 29.451 000 1.844 25 Table A3.7 ANOVA Result of Fish back F4back Duncan Storagedays N Subset for alpha = 0.05 17.4840 17.8285 17.8285 17.8450 17.8450 17.8480 17.8480 18.1870 18.1870 18.1870 18.1870 18.8830 18.8830 18.8980 18.8980 18.9000 18.9000 19.2365 19.2480 15 12 2 -1 24 27 18 21 30 -2 051 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 -9- 051 20.6355 20.9830 561 Table A3.8 ANOVA Result of F4 at belly F4Belly Duncan Subset for alpha = 0.05 Storageday s N -1 16.7935 15 17.8450 17.8450 17.8500 17.8500 18.1950 18.1950 18.5370 18.5370 18.5370 18.8850 18.8850 18.8850 18.8850 21 19.2385 19.2385 19.2385 12 19.2460 19.2460 19.2460 18 19.2500 19.2500 19.2500 24 19.5840 19.5840 27 19.9280 19.9280 -2 19.9480 19.9480 30 2 20.9810 Sig .054 067 067 069 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 - 10 - 067 054 Table A3.9 Test of Homogeneity of Variances of fish F7Back F7Back F7Belly Test of Homogeneity of Variances Levene Statistic df1 df2 4 ANOVA Sum of df Squares Between 137.280 Groups Within 842 Groups Total 138.123 Between 110.100 Groups Within 7.770 Groups Total 117.870 Sig .000 Mean Square 34.320 F Sig 203.765 000 17.712 004 168 27.525 1.554 Table A3.10 ANOVA Result of F7 Back F7 Back Duncan Subset for alpha = 0.05 Storagedays N 8.9250 13.5350 12 Sig 1.000 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 - 11 - 14.8600 15.9850 1.000 1.000 20.3800 1.000 Table A3.11 ANOVA Result of F7 Belly F7Belly Duncan Storagedays N Subset for alpha = 0.05 9.1000 13.2400 13.5600 17.1700 12 18.5550 Sig 1.000 808 317 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 Table A3.12 ANOVA Result of F8 Back F8Back Duncan Storageda ys N 11.8750 14.6700 Subset for alpha = 0.05 18 15 14.6700 12 15.2900 27 15.3900 -1 15.5500 15.6250 15.7050 16.4500 -2 16.8900 17.4000 17.4000 21 20.1400 24 30 Sig .064 103 069 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 - 12 - 20.1400 21.9600 211 41.5150 1.000 Table A3.13 ANOVA Result of F8 at belly F8 Belly Duncan Storagedays N 2 2 2 2 2 2 14.4300 15.1750 16.0100 16.4700 16.5050 16.8650 17.3950 17.4600 Subset for alpha = 0.05 12 15.1750 15 16.0100 16.4700 16.4700 16.5050 16.5050 -2 16.8650 16.8650 17.3950 17.3950 18 17.4600 17.4600 -1 18.0650 18.0650 21 19.5050 24 27 30 Sig .069 081 067 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 19.5050 21.9800 21.9800 24.4850 091 088 33.8100 1.000 Table A3.14 Test of Homogeneity of Variances of Fish ANOVA F5Belly Sum of Squares Between Groups Within Groups Total df Mean Square 639.475 10 63.947 41.426 11 3.766 680.901 21 - 13 - F 16.980 Sig .000 Table A3.15 ANOVA Result of F5 at back F5Back Storagedays Duncan a 21 12 N 2 8.3900 10.4700 Subset for alpha = 0.05 13.2700 18 13.6100 15 13.9650 14.3200 24 14.6900 16.0400 -2 16.0900 30 27 2 Sig .111 059 Means for groups in homogeneous subsets are displayed 13.9650 14.3200 14.6900 16.0400 16.0900 16.7650 059 20.6100 22.0300 264 a Uses Harmonic Mean Sample Size = 2.000 Table A3.16 ANOVA Result of F5 belly F5 Belly Storagedays a N 7.7000 8.3800 9.0700 11.1950 11.5300 Subset for alpha = 0.05 3 18 11.1950 11.5300 21 14.6900 -2 15.3550 15 15.3650 12 15.3750 24 27 098 077 Sig Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 Duncan - 14 - 21.6150 1.000 26.1100 1.000 Table A3.17 Test of Homogeneity of Variances of Fish ANOVA F6 Back Sum of Squares df Mean Square F Sig Between 150.796 21.542 38.876 Groups Within 4.433 554 Groups Total 155.229 15 Table A3.18 ANOVA Result of F6 at back F6Back Subset for alpha = 0.05 Storagedays N Duncan 9.8000 a -2 11.0250 13.5500 12 14.7650 14.7650 14.8800 14.8800 14.8800 16.1350 16.1350 15 16.6100 18 Sig .138 125 115 056 Means for groups in homogeneous subsets are displayed Table A3.19 ANOVA Result of F6 at belly F6Belly Subset for alpha = 0.05 Storagedays N a Duncan 10.8500 12.2400 12.5800 12 13.8700 15 18 Sig 1.000 522 1.000 Means for groups in homogeneous subsets are displayed a Uses Harmonic Mean Sample Size = 2.000 - 15 - 000 20.2550 1.000 16.2100 16.7050 360 19.8450 1.000 ... on initial proximate compositions and some physical parameters of yellowfin tuna; changes of total volatile basic nitrogen and sensory attributes of (super)chilled fish treated by liquid ice? ??...MINISTRY OF EDUCATION AND TRAINING NHA TRANG UNIVERSITY LE THIEN SA STUDY ON INITIAL PROXIMATE COMPOSITIONS AND SOME PHYSICAL PARAMETERS OF YELLOWFIN TUNA; CHANGES OF TOTAL VOLATILE BASIC NITROGEN AND. .. thermophysical parameters That is why the thesis study entitled ? ?Study on initial proximate compositions and some physical parameters of yellowfin tuna; changes of total volatile basic nitrogen and