Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna (Katsuwonus pelamis)

Liu, Shulai; Li, Xiangyang; Zhou, Xuxia; Zhang, Xilin; Ding, Yuting

doi:10.1007/s10068-014-0191-4

Cited by 11 publications

(14 citation statements)

References 29 publications

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“…Dark muscle showed a higher crude lipid content, while white muscle was higher in crude protein and moisture. There was no significant ( P > 0.05) difference in ash content between white and dark muscles, similar to the result for skipjack tuna ( Katsuwonus pelamis ) (Liu et al ., ).…”

Section: Resultsmentioning

confidence: 97%

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

Qin

et al. 2016

Int J of Food Sci Tech

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Differences between white and dark muscles from common carp (Cyprinus carpio) in sensory assessment, total viable counts (TVC), total volatile basic nitrogen (TVB-N), pH, electrical conductivity (EC), biogenic amines (BAs), nucleotide degradation products and colours were investigated under air and vacuum conditions during refrigerated (4°C) storage. Compared with white muscle, dark muscle had a higher lipid content, but lower crude protein and moisture content. TVC, TVB-N, pH, and L* value were higher in white muscle, while K value and a* value were higher in dark muscle. Under both conditions, white and dark muscles had significant (P < 0.05) differences in tyramine and cadaverine content. Although dark muscle was significantly (P < 0.05) lower in ATP content, it had higher rate of IMP degradation and K value increase. Taking sensory and microbial indexes into consideration, dark muscle appeared to have a longer shelf life than white muscle under both conditions. White and dark muscles of common carp Q. Li et al. Results and discussion Proximate compositionProximate compositions of white and dark muscles from fresh common carp were as follows, respectively: crude protein content (17.41 AE 0.44)% and (14.21White and dark muscles of common carp Q. Li et al.

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Section: Resultsmentioning

confidence: 97%

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

Qin

et al. 2016

Int J of Food Sci Tech

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“…These values are compatible with those reported by Liu et al . [ 16 ] for skipjack tuna ( Katsuwonus pelamis ). In this study, TVB-N values showed a trend to increase with storage time in both muscles for all packed samples until 15 days, followed by a decrease which could denote the low bacterial activity at the end of storage period.…”

Section: Resultsmentioning

confidence: 99%

“…Liu et al . [ 16 ] reported that 30 mg of nitrogen per 100 g was the limit of acceptability for fresh fish fillet. Only muscles from control exceeded this limit on the 15 days of storage.…”

Section: Resultsmentioning

confidence: 99%

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Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

Lahreche¹,

Uçar

Köşker

et al. 2019

Vet World

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Aim: The combined effects of oregano extract with vacuum packing (VP) on the quality enhancement of dark and white muscles of frigate tuna (Auxis thazard) stored as intact fillet at refrigerated (3±1°C) conditions were studied. Materials and Methods: About 35 kg of fish were filleted without skin removal and randomly divided into two groups. One group without treatment (control) and the remaining group were dipped in a sterilized oregano extract solution for 5 min. Chemical, microbiological, sensorial, and textural analyses were carried out in each of dark and white muscles of frigate tuna fillets during storage. Results: Several quality indexes were higher in dark muscle than white muscle. The sensory assessment indicated that both muscles from control had a shelf life of 12 days. Quality parameters of both muscles had the same tendency and were significantly affected by time and also by the presence of plant extract in VP. Although VP alone was sufficient to delay lipid oxidation on fish fillets, especially on dark muscle but cannot enhance the textural deterioration in both muscles. Conclusion: Consequently, the employment of such combination had a cumulative effect on preservation, resulting in prolonging the shelf life of both frigate tuna muscles.

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“…Among aldehydes, hexanal, nonanal, heptanal and propanal were present at the highest concentration on day 0. The high content of hexanal could be closely associated with oxidation of linoleic acid and polyunsaturated fatty acid, which indicated seafood spoilage [28]. Moreover, heptanal, octanal, nonanal, ( E , Z )-2,6-nonadienal and tetradecanal appeared in early storage times, and a fishy odour was confirmed for the above substances [29].…”

Section: Resultsmentioning

confidence: 99%

Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

Wang

Xie

2019

Molecules

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Volatile organic compounds (VOCs) and water play a key role in evaluating the quality of aquatic products. Quality deterioration of aquatic products can produce some off-odour volatiles and can induce water content changes. However, no previous study has investigated a correlation between water dynamics and VOCs of bigeye tuna during cold storage. The changes in VOCs, water dynamics and quality attributes of bigeye tuna (Thunnus obesus) upon storage at 0 °C and 4 °C for 6 days were investigated. The results showed that the values of ATP, adenosine diphosphate (ADP), adenosine monophosphate (AMP), T21 (trapped water) and the relative value of T1 decreased (p < 0.05), while drip loss and histamine contents increased (p < 0.05), which indicated quality deterioration during cold storage. With haematoxylin and eosin (HE) staining, muscle tissue microstructure was observed. VOCs such as hexanal, heptanal, 4-Heptenal, (Z)-, pentadecanal-, 1-pentanol, 1-hexanol significantly increased, which sharply increased the content of off-odour volatiles. T21 was positively correlated with 1-octen-3-ol, 1-penten-3-ol, while T21 was negatively correlated with hexanal, 1-hexanol. Therefore, good correlations between water dynamics and some VOCs were detected during quality deterioration of bigeye tuna throughout cold storage.

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Comparative study of basic characteristics of ordinary and dark muscle in skipjack tuna (Katsuwonus pelamis)

Cited by 11 publications

References 29 publications

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

Comparative studies of quality changes in white and dark muscles from common carp (Cyprinus carpio) during refrigerated (4 °C) storage

Combined impacts of oregano extract and vacuum packaging on the quality changes of frigate tuna muscles stored at 3±1°C

Study on the Volatile Organic Compounds and Its Correlation with Water Dynamics of Bigeye Tuna (Thunnus obesus) during Cold Storage

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