The effect of different atmospheric conditions on the changes in myoglobin and colour of refrigerated Eastern little tuna (Euthynnus affinis) muscle

Abstract

The oxygen level of the packaging atmosphere had a profound impact on myoglobin alteration, which was governed by the forms of myoglobin.

Effects of whey protein films on the quality of thawed bigeye tuna (Thunnus obesus) chunks under modified atmosphere packaging and vacuum packaging conditions

“…Myoglobin (Mb) is the most important pigment for tuna chunks. However, ferrous Mb is easily autoxidized into ferric met-Mb post-mortem, which is a major negative contributor to the meat color and is closely related to lipid oxidation [4,24,25]. Changes in the met-Mb concentration of tuna chunks that are treated with or without WPI films and kept in vacuum or MAP are presented in Fig.…”

“…During this process, some mesophilic and psychrotolerant bacteria, including Morganella psychrotolerans and Photobacterium spp., can produce histamine by decarboxylating abundant free histidine in the fish muscle, which may lead to histamine fish poisoning (HFP) [2,3]. Another problem with tuna is the discoloration that is caused by the autoxidation of myoglobin, which may lead to sensory unacceptability [4]. To maintain the freshness of tuna, the fish is usually kept at an ultralow temperature (\-55°C) in large blocks for long-term storage.…”

“…These chunks are usually kept at -2 to 4°C, which cannot fully preserve its quality and safety because of a high HFP risk [5]. Investigations into the characteristics of aquatic products subjected to modified atmosphere packaging (MAP) and vacuum packaging (VP) have shown promising results [1,4,5]. However, these packaging treatments unexpectedly lead to more exudates and drip loss, thereby decreasing the sensory acceptability [6].…”

Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices

“…Thus, tannic acid had a greater efficiency in inhibition of Mb oxidation in tuna slices than did caffeic acid. Thiansilakul et al (2011) suggested that the exclusion of O 2 could suppress the autoxidation of oxyMb. In the present study, it was noted that MAP containing 5% O 2 induced Mb oxidation of tuna slices.…”

“…Thiansilakul, Benjakul, and Richards (2011) found that high concentration of oxygen likely converted the purified oxymyoglobin (oxyMb) to metmyoglobin (metMb) and induced a higher discoloration of Eastern little tuna fillet, compared with vacuum condition. MAP under a high level of CO 2 (40e100%) is used to inhibit bacterial growth and extend shelf-life of fish and fishery products (Sivertsvik, Jeksrud, & Rosnes, 2002).…”