Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat

Nakazawa, Nobuaki; Wada, Risei; Fukushima, Hideto; Tanaka, Ryusuke; Kono, S.; Okazaki, Emiko

doi:10.1016/j.ijrefrig.2019.12.012

Cited by 40 publications

(23 citation statements)

References 54 publications

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“…1) revealed that values of the pH, acidity, WHC and plasticity of raw tuna meat were 6.43, 1.23, 4.75 (cm 2/ 0.3g) and 3.15, respectively. These results were in agreement with Nakazawa et al (2020) who found that raw tuna pH located in the range of 6.2-6.9. Acidity values of tuna products was slightly higher than raw tuna meat which could be attributed to the ingredients, such as spices and herbs, used in the formation of tuna products as reported by previous studies (El-Shawaf, 1990;Darwish et al, 2012).…”

Section: Discussionsupporting

confidence: 93%

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Ahmed¹

2021

JAFE

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The current study aimed to evaluate the physico-chemical, microbiological and organoleptic characteristics of proposed tuna (Thunnus thynnus) products during the storage under freezing conditions. Tuna products of burger, nuggets and fingers were prepared and stored at -18°C for six months. The above-mentioned characteristics were measured every two weeks as a time interval during the storage period. The moisture content significantly decreased over the storage time (3.11±0.83 g every two weeks). As a result, at the end of storage time (6 weeks), the loosing ratios in moisture content for burger, nuggets and fingers were 15.87, 16.03 and 15.84 (%), respectively. Heavy metals content in tuna was arranged in a descending order as iron> copper> lead> cadmium> mercury, with values being 27.7, 6.30, 2.035, 1.214, and 0.547 mg/kg fresh weight, respectively. There were no significant differences observed among the levels of the toxic metals (Hg, Pb and Cd) in raw tuna meat and its products. The results of microbiological analysis revealed that the total bacterial count and numbers of Salmonella sp. and E. coli were decreased over time under freezing condition. Except for firmness and gumminess, the texture characteristics of tuna products showed no significant changes during the storage period. The results concluded the stability and safety of tuna burger, nuggets and fingers under freezing conditions besides the high acceptability for these products between the consumers.

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Section: Discussionsupporting

confidence: 93%

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Ahmed¹

2021

JAFE

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“…Recently, Nakazawa et al. (2020) reported a higher increase in metMb in tuna muscle stored at temperatures higher than −40°C than those stored at −45°C or lower, regardless of different pHs. Nevertheless, the discoloration rate constant was 20 times lower in the tuna muscle with high pH (>6.8) than that obtained at low pH (<6.2), when stored at −20°C.…”

Section: Factors Affecting Discoloration Of Fish Musclementioning

confidence: 99%

“…(Burgaard & Jørgensen, 2010, 2011; Indergård et al., 2014). Moreover, fish muscle quality is also affected by the state of water, solute concentration, and glass transition temperatures of frozen fish muscle (Nakazawa et al., 2020). During storage, conformational changes in the non‐helical region of muscle proteins might disrupt the heme proteins and release free iron, resulting in the accelerated autoxidation of proteins, and lipids (Matsuura, 1962; Singh, Benjakul, Zhang, et al., 2021; Singh, Benjakul, Peng, et al., 2021).…”

Section: Factors Affecting Discoloration Of Fish Musclementioning

confidence: 99%

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy‐form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post‐harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low‐ or ultralow‐temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

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“…In fish meat, the ATP content and pH are maintained at high levels just after death and play an important role in stabilizing the protein in the frozen state. Nakazawa et al (2020) compared the rate of metmyoglobin formation in tuna meat at two different freshness levels during frozen storage, using bigeye tuna caught by long-line fishing and then frozen immediately onboard. They found that the metmyoglobin formation was remarkable in the meat with low ATP and low pH at − 40 °C, while it was suppressed in the meat with high ATP and high pH.…”

Section: Effect Of Fish Freshness Before Freezing On the Quality Of Frozen Fish Meatmentioning

confidence: 99%

Recent research on factors influencing the quality of frozen seafood

2020

Self Cite

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In this review, recent findings related to various factors influencing quality properties of fish meat and its products during frozen storage are introduced. Many studies have indicated that protein denaturation is the factor determining the quality of frozen fish meat. Ice crystal size does not necessarily determine the quality of frozen fish meat because the tissue of meat reabsorbs water during the thawing process, unless it has been previously damaged by protein denaturation. However, the effects of ice crystals on the quality of thawed fish meat differ based on the fish species, post-mortem stages, protein denaturation, and processing conditions of the fish meat. In the case of frozen-thawed lightly salted fish meat, salting conditions greatly affect the water holding capacity of muscle and the ice crystal size. Also, in the case of frozen kamaboko, which is denatured protein gel, as the thawed water is not absorbed enough by the protein gel, ice crystal size could be a determining factor of quality. The appropriate freezing and storage conditions required for maintaining quality must be based upon the characteristics of each seafood product.

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Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat

Cited by 40 publications

References 54 publications

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Physico-chemical, microbiological and organoleptic assessment for the stored frozen products of tuna

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Recent research on factors influencing the quality of frozen seafood

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