β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares) | Zendy

Cristian Bernardi | Zendy; Erica Tirloni | Zendy; S. Stella | Zendy; Aniello Anastasio | Zendy; P. Cattaneo | Zendy; Fabio Colombo | Zendy

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β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

Author(s) -

Cristian Bernardi,

Erica Tirloni,

S. Stella,

Aniello Anastasio,

P. Cattaneo,

Fabio Colombo

Publication year - 2019

Publication title -

italian journal of food safety

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.359

H-Index - 13

ISSN - 2239-7132

DOI - 10.4081/ijfs.2019.6971

Subject(s) - yellowfin tuna , tuna , thunnus , fishery , biology , chemistry , food science , fish <actinopterygii>

Changes in the β-hydroxyacyl-CoAdehydrogenase (HADH) activity of fresh and frozen-thawed Yellowfin tuna were examined. A statistical approach to HADH activities determined in press juice allowed to set a critical value to differentiate fresh from frozen-thawed Yellowfin tuna: the threshold value was 3.7 U mL-1 at the probability level of 1%. The analysis of 37 tuna (not ready to eat) sampled on retail revealed the unconformity to labelling of 4 samples. A simple statistical algorithm was built to get probabilities from observed values on tuna of being or not frozen/thawed.

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