Factors Affecting to Freshness Quality of Selected Tuna Fish Varieties along the Supply Chain

Abstract

The focus of this study was to detect freshness quality of the selected two tuna varieties “Yellowfintuna – Kelawalla(S) (Thunusalbacares)” and “Frigate tuna- Alagoduwa (S) (Auxisthazard)” along the supply chain. The distribution route was selected based on the Negombo fish landing center up to the 125 km distance and 4.5 hours duration. Mean values of TVB-N were recorded in mg/100g, 52 and 54 for yellowfin tuna and Frigate tuna respectively in Kegalle retail stall. Mean core temperature of the fish flesh was recorded around 10℃ for both fishes also in Kegalle. Positive levels of Salmonella was indicated the range 3% to 5% also in package icing and potable water. There is positive relationship between TVB-N value and core temperature. The study revealed that overall acceptability levels of the freshness quality for yellowing tuna 32% and frigate tuna 40% as per the QIM indicator. Poor handing practices, inadequate package icing, poor hygienic practices and cleanliness of the workstations have to be improved and further studies are need to improve quality management along the supply chain.