Correlation Between Quality Index of Fresh Mackerel Tuna (Euthynnus affinis) and Consumer Acceptance of Fried Mackerel Tuna

Abstract

Abstract Mackerel tuna (Euthynnus affinis) has broad appeal in the 5isheries market. Maintaining the quality of 5ish from the Scombridae family is essential for the industry, consumer health, and satisfaction, especially during handling, storage and processing. The Quality Index Method (QIM) is a suitable tool for measuring freshness, its impact on sensory properties, and 5ish safety. This study aims to verify the relationship between the Quality Index (QI) scores of fresh mackerel tuna and consumer acceptance of the 5ish after frying, a popular household cooking method. Results showed that QI scores did not change signi5icantly from day 2 to day 10 during ice storage but increased sharply between days 10 and 16. Nevertheless, histamine levels remained within safe limits throughout storage, with concentrations below the 50 mg/kg threshold. Sensory assessments of fried mackerel tuna included evaluations of aroma, texture, and 5lavor, which showed minimal declines over the 16-day period. However, overall acceptability showed no signi5icant change during the 5irst 8 days, with signi5icant declines observed starting on day 8 as freshness diminished. Despite this decrease, the product remained acceptable to panelists through the end of the 16-day storage period. The study highlights a strong positive correlation (R2=0.7998) between QI scores and consumer acceptance of fried mackerel tuna, supporting the usefulness of QIM in assessing mackerel tuna quality. The QIM method developed in this study provides a practical model for evaluating mackerel tuna quality.