Work

Electrical conductivity as a precise method for salt content estimation in raw and cooked tuna meat

Year: 2024

Type: article

Abstract: This study evaluates electrical conductivity (EC) for estimating salt content in raw and cooked Skipjack tuna across various sizes and preparation methods. Tuna sizes ranged from 0.10 to 9.00 kg, and the analysis included moisture, fat, protein, ash, EC, and salt content. In raw tuna, EC exhibited a high correlation with salt content (R² = 0.84), with the prediction equation Y = 0.112X - 0.525. For cooked tuna, which had reduced moisture, fat, and salt compared to raw tuna, EC showed a strong relationship with salt content (R² = 0.89) and the prediction equation Y = 0.169X - 0.623. Canned tuna in brine demonstrated high EC effectiveness for predicting salt content (R² = 0.92 and 0.90 for with and without media, respectively). However, for tuna in oil, EC correlations were weak (R² = 0.06 and 0.01), indicating that oil interferes with ion movement. After validating the estimated salt content using EC against the actual salt content obtained by auto-titration, the results confirm that EC is a reliable and cost-effective tool for estimating salt content in raw, cooked, and brine tuna, although its applicability is limited for oil-based canned products.

Source: Journal of Food Composition and Analysis

DOI: 10.1016/j.jfca.2024.106953

Authors: Petcharat Wiroonsri, Saowakon Wattanachant

Institution: Prince of Songkla University

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $3,190