Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation

Imamura, Shintaro; Suzuki, Michiko; Okazaki, Emiko; Murata, Yuko; Kimura, Meiko; Kimiya, Takashi; Hiraoka, Yoshinobu

doi:10.1007/s12562-011-0427-7

Cited by 23 publications

(10 citation statements)

References 15 publications

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Section: Methodssupporting

confidence: 60%

“…nurilMala et al meat was approximately 18%, suggesting this meat grade was very fresh. The value is comparable to that of bigeye tuna (Thunnus obesus) meat frozen by air-blast freezing at −70℃ for 48 h and stored at −55℃, which was reported to be 20 − 25% (Imamura et al, 2012).SDS-PAGE Figure 3 shows the SDS-PAGE patterns of the water-soluble fractions of yellowfin tuna meat of different quality grades. The molecular weight of yellowfin tuna Mb without posttranslational modification is 15574, as reported by Lee et al (2003).…”

mentioning

confidence: 54%

“…Experimental results were provided as mean values with standard deviations. The data were analyzed using one-way analysis of Imamura et al, 2012). However, the reliability of quality ranking by sensory evaluation has not yet been well documented to date.…”

Section: Measurement Of Mb Extractabilitymentioning

confidence: 99%

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Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties

Nurilmala

Ushio

Kaneko

et al. 2013

FSTR

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Four quality grades (excellent, good, acceptable, and "not acceptable") of yellowfin tuna meat (Thunnus albacares), as judged by a professional appraiser, were compared based on the red/ox state and extractability of myoglobin (Mb). As a result, the metMb ratio of the "not acceptable" grade of meat was significantly higher than that of the other higher-grade samples. In contrast, the highest ratio of oxyMb was found in the "excellent" meat, followed by good > acceptable > "not acceptable" meats. Color measurement revealed significant differences in a* value between the different grades of meat, but showed essentially no difference in L* and b* values. Both a* value and redness index (a*/b*) showed high correlation coefficients with metMb ratio. Mb extractability tended to be higher in the higher grade of meat. In conclusion, the commercial appraisal of tuna meat quality was demonstrated to be reliable. Keywords: tuna, meat, quality, color, myoglobin *To whom correspondence should be addressed. E-mail: aochiai@tokai-u.jp IntroductionSeven species of tunas are consumed around the world. Yellowfin tuna (Thunnus albacores), whose meat is characterized by a light red color and less fat, is one of the most commercially important and favored tuna species. This scombridae species inhabits tropical and subtropical waters around the world. Therefore, this species is generally exported to Japan from tropical countries, such as Indonesia, Taiwan, and so on (MMAF, 2012). A quality check is frequently performed before processing and transportation. Sensory analyses performed by experienced appraisers are generally carried out to determine freshness as a composite of qualitative traits. Color is one of the most important factors affecting consumer preferences. The meat color of tuna is closely related with myoglobin (Mb) content and the red/ox state of the heme iron.Mb is a small globular protein whose biological function is basically to temporarily store oxygen in skeletal and cardiac muscles for facilitation of respiration (Livingston et al., 1983), though new functions of Mb have been recently reported, such as nitrogen oxide scavenging activity (Cossins and Berenbrink, 2008;Flögel et al., 2010;Helbo et al., 2012). Generally, Mb content changes dependent on animal species, muscle part, age, and diet of the animal. Pale colored meat, such as chicken and pork, generally contain lower concentrations of Mb compared with red colored meat such as beef. Oxidative muscles, namely, slow skeletal muscle (including the dark muscle of fish) and heart muscle, contain abundant Mb. In scombridae fish such as tuna, abundant Mb is also found in fast skeletal muscle (also referred to as ordinary muscle, light muscle or white muscle).An iron atom of heme is placed in the hydrophobic region of Mb, binding the imidazole group of proximal histidine directly and distal histidine through a coordinate bond (Phillips and Schoenboen, 1981). The binding of oxygen, as well as the state of an iron atom in the heme pocket, contributes to the meat colo...

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Section: Methodssupporting

confidence: 60%

mentioning

confidence: 54%

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Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties

Nurilmala

Ushio

Kaneko

et al. 2013

FSTR

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“…The thawed sample was examined using a microscope (model 80i, Nikon Ltd, Japan), according to the method of Imamura et al 31 and Li et al, 10 with slight modification. Tuna fillets were cut into (5.0 mm × 5.0 mm × 5.0 mm) slices along the fibres and stored at −20 ∘ C for 20 min.…”

Section: Microscopic Observationsmentioning

confidence: 99%

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Sun

et al. 2019

J Sci Food Agric

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BACKGROUND The effect of ultrasonic thawing (0, 160, 280, 400 W) on water‐holding capacity (WHC), physicochemical properties and structure of tuna myofibrillar proteins was investigated. RESULTS Thawing time was shown to decrease and thawing loss to increase significantly (P < 0.05) as power increased (160–400 W), whereas there was no significant difference (P > 0.05) in cooking loss. Changes in T2 relaxation time were investigated using low‐field nuclear magnetic resonance. Ultrasonic thawing could significantly (P < 0.05) improve the immobilised water content compared to the control (0 W). surface hydrophobicity decreased significantly and then increased significantly (P < 0.05), whereas there was no significant difference (P > 0.05) in the reactive sulfhydryl content as power was increased. Tuna thawed at 280 W suffered fewer negative effects on its microstructure. Roman spectral date showed that the α‐helix changed to a random coil and β‐turn as power was increased (up to 400 W). CONCLUSION The application of ultrasonic thawing at a specified power was showed to be a beneficial process when used in the seafood industry, but application of excessive power resulted in lower WHC and structural changes to myofibrillar proteins. © 2019 Society of Chemical Industry

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“…Oksidasi lemak, kerusakan protein dan perubahan struktur daging ikan selama pembekuan telah dilaporkan oleh beberapa peneliti (Benjakul et al 2003); (Burgaard dan Jorgensen 2011); (Hansen et al 2003); (Hong et al 2013); (Imamura et al 2012); (Refsgraard et al 1998); (Soyer et al 2010 …”

Section: Pendahuluanunclassified

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

et al. 2016

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AbstrakPenelitian ini bertujuan untuk mengevaluasi karakteristik fisikokimia baung asap yang dibuat dari ikan segar dan beku. Ikan baung (Hemibagrus nemurus Valenciennes, 1840 ) yang berukuran 240-270 gram per ekor diperoleh dari budidaya keramba di Sungai Paku, Riau. Sebanyak 120 ikan disampel, 40 di antaranya difilet dan 80 lainnya dibelah berbentuk kupu-kupu. Ikan selanjutnya dibagi ke dalam 4 batch, dan setiap batch terdiri dari 15 filet dan 15 belahan ikan berbentuk kupu-kupu. Satu batch diasap dalam keadaan segar dan 3 batch lainnya diasap setelah dibekukan pada suhu -18 o C selama 10, 20, dan 30 hari. Ikan segar dan beku dianalisis komposisi proksimat dan water holding capacity, sedangkan ikan asap dideterminasi terhadap Smoking yield, komposisi proksimat, dan mutu sensoris. Kadar air, lemak dan protein ikan segar tidak berbeda dengan ikan yang dibekukan (p>0,05), kecuali water holding capacity dan Smoking yield, yang lebih rendah pada ikan beku dibandingkan ikan segar; dan nilainya semakin rendah dengan semakin lama pembekuan. Smoking yield memliliki korelasi yang lebih erat dengan water holding capacity (r=0,59) dibandingkan dengan kadar air (r=0,01), lemak (r=0,16) dan protein (r=0,02) ikan mentah. Kadar air, lemak dan protein ikan asap lebih rendah pada ikan asap yang dibuat dari ikan beku dibandingkan ikan segar (p<0,05), dan nilainya semakin rendah dengan semakin lama pembekuan. Kehilangan kadar air, lemak dan protein selama pengasapan lebih tinggi pada ikan asap yang dibuat dari ikan beku dari ikan segar, kecuali yang dibekukan 10 hari. Nilai sensoris ikan asap yang dibuat dari ikan beku lebih rendah dibandingkan ikan segar (p<0,05), akan tetapi nilai rasa dan bau tidak berbeda antara ikan asap yang dibuat dari ikan yang dibekukan 10 hari dan ikan segar (p>0,05). Nilai sensoris juga tidak berbeda antara yang dibuat dari ikan difilet dan dibelah (p>0,05).Kata kunci: Hemibagrus nemurus, komposisi proksimat, nilai sensoris, smoking yield, water holding capacity Abstract The aim of this study was to evaluate physicochemical characteristics of hotsmoked catfish from fresh and frozen fish. River catfish samples (Hemibagrus nemurus Valenciennes, 1840), 240-270 gram in weight were taken from catfish cage culture in Sungai Paku, Riau. A total fish samples (120 fishes) were grouped into 4 batches, each batch consisted of 30 fish (15 fillets and 15 butterfly like cuts). One batch was smoked fresh and the other 3 batches were smoked after being frozen at -18 o C for 10, 20 and 30 days respectively. Before smoked, the fish samples were analyzed for proximate composition and water holding capacity; and after smoked, the fish samples were determined for smoking yield, proximate composition and sensory quality. Moisture, fat and protein composition of fish was not different between fresh raw and frozen for 10, 20 and 30 days (P>0.05), however, water holding capacity was higher for fresh than frozen fish; and the value decreased as the longer the frozen storage (P<0.05). Smoking yield correlated stronger to water h...

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Prevention of thaw-rigor during frozen storage of bigeye tuna Thunnus obesus and meat quality evaluation

Cited by 23 publications

References 15 publications

Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties

Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties

Effect of ultrasonic thawing on the water‐holding capacity, physicochemical properties and structure of frozen tuna (Thunnus tonggol) myofibrillar proteins

Evaluation of Physicochemical Characteristics of Smoked River Catfish Prepared from Fresh and Frozen Raws

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