Sensory Avaluation of Canned Tuna Packed with Different Amounts of Sesame Oil

Abstract

Yellowfin tuna (Thunnus albacares), locally known as “Thamad,” is a major fishery resource in Yemen and is commonly preserved through canning, where packing media play a key role in product quality and consumer acceptance. This study aimed to evaluate the sensory characteristics and consumer acceptance of canned tuna using sesame oil as a packing medium at different ratios (100%, 70%, and 30%) compared with a control sample. Physicochemical analyses of sesame oil prior to canning showed a temperature of 62°C, moisture content of 0.08%, free fatty acids of 1.03%, acid value of 2.05, and peroxide value of 6.84. After canning, peroxide values reached 13.68, 12.22, 10.60, and 10.00 for the respective samples. The results indicated no significant differences in color, odor, texture, or overall consumer acceptance, while significant differences were observed in flavor among some treatments. These differences are attributed to the presence of brine in the control sample. The findings suggest that sesame oil does not adversely affect the sensory properties or consumer acceptance, supporting its potential use as an alternative packing medium in canned tuna.