ESTIMACIÓN DE LA VIDA ÚTIL DEL FILETE DE ATÚN (THUNNUS ATLANTICUS) EN ACEITE VEGETAL.

The aim of this work was to estimate the shelf life of tuna fillet in oil subjected to three temperatures (28, 35 and 42 °C). To carry out the durability study, the physical, chemical, microbiological and sensory characterization of the product were evaluated. The indicators of deterioration were the sensory attribute (rancid taste) and evaluation of lipid oxidation based on the concentration of malonaldehyde. The shelf life was determined when the product reached a value of two points (sensorially unacceptable). From the results obtained, the kinetics of the deterioration reaction were defined and the activation energy was obtained using the Arrhenius model. The calculated shelf life, according to the sensory evaluation, were 277, 265 and 130 days, respectively, at the referred temperatures. Lipid oxidation kinetics were determined to be zero order with an activation energy of 42.17 kJ/mol. [ABSTRACT FROM AUTHOR]