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Burnt meat or spontaneously done meat (``yake-niku'' in Japanese), which is accompanied by meat quality deterioration such as whitish discoloration, decrease in water holding capacity, etc., occurs frequently to tunas, especially during the summer season. However, the mechanism behind this phenomenon has not yet been fully explained. So far there has been no objective criterion to evaluate the extent of tuna meat deterioration. In order to elucidate the properties of burnt meat in cultured and wild blueˆn tuna, diŠerences in the meat quality (metmyoglobin formation ratio, myoglobin content, color diŠerence values) and water-soluble (sarcoplasmic) protein components in the ordinary (white) and dark muscles were compared between normal and burnt ˆsh. The data obtained showed that aggregation and decomposition of protein components took place in the burnt meat. Since some components, such as creatine kinase in the ordinary muscle, were absent in the burnt portion irrespective of whether the ˆsh was wild or cultured, they were found to be excellent markers to distinguish burnt ˆsh from normal ˆsh. On the other hand, the extent of changes in myoglobin was quite small based on the data of solubility and calorimetric analysis, suggesting that this protein is not largely involved in discoloration of burnt portions.

Changes in quality and denaturation of sarcoplasmic protein components in the burnt meat of bluefin tuna Thunnus thynnus orientalis