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Chemical Changes and Visual Appearance of Albacore Tuna as Related to Frozen Storage
Author(s) -
Bengigirey Begoña,
Sousa Juan M. Vieites Baptista,
Villa Tomas G.,
Barrosvelazquez Jorge
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09853.x
Subject(s) - albacore , tuna , chemistry , thunnus , food science , fishery , fish <actinopterygii> , biology
Fresh albacore tuna ( Thunnus alalunga ) were frozen and stored at –18°C and –25°C for 1 yr. Chemical and visual analyses were carried out at 1, 3, 6, 9 and 12 mo storage. Storage time correlated (P<0.05) with the low loss of moisture at –18°C, slight reduction of TVBN at –25°C and low increases of DMA, TMA, and TBARS at both temperatures. TMAO concentration (p=0.07), drip loss on cooking (p=0.52), peroxide value (p=0.059), FFA concentration (p=0.33) and pH (p=0.20)did not change significantly with period of storage but −25°C resulted in a lower production of DMA and FFA than −18°C. Results from chemical analyses correlated well with basic visual appearance.