Tuna Meat Pigment Studies, Spectral Reflectance Studies of the Heme Pigments in Tuna Fish Flesh. Some Characteristics of the Pigments and Discoloration of Tuna Meat

Naughton, John; Zeitlin, Harry; Frodyma, Michael M.

doi:10.1021/jf60094a012

Cited by 18 publications

(11 citation statements)

References 4 publications

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“…Other seams had progressed a stage further, being 'white' in the centre and greenish towards the outer edges. Ether extraction confirmed that the carotene was not appreciably bleached in these greenish seams, so the discoloration was presumably due to changes in the haemoglobin, perhaps similar to oxidative changes of haemoproteins described by Naughton, Zeitlin & Frodyma (1958) in the greening of Tuna fish.…”

Section: Resultssupporting

confidence: 56%

Haematin compounds and tallowy discoloration in Cheddar cheese

Rammell¹

1961

Journal of Dairy Research

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Evidence linking a Cheddar cheese defect, known as 'tallowy discoloration', with a haematin-catalysed oxidation of the fat is presented. The defect has been produced experimentally by incorporating blood in the cheese-milk. The possibility that excessive amounts of blood in the cheese-milk may be a prime cause of tallowy discoloration is discussed.During recent years, the New Zealand dairy industry has been concerned with a defect known as 'tallowy discoloration' or 'white streak' in Cheddar cheese. The defective cheese is characterized by white seams having a 'tallowy 5 flavour, in the interior of 80-lb 'export' cheese. The white seams extend to approximately equal distances on both sides of the cracks with which they are invariably associated (PI. 1).The characteristics of 'tallowy discoloration' suggested that a powerful fatoxidizing system was operating. As this could be of bacterial origin, some preliminary work was undertaken to explore the general properties of the principal types of bacteria found in cheese. When these •were found to have rather restricted fatoxidizing activity, attention was directed to the more powerful haematin systems of blood. METHODSBacteriological culture of cheese samples. Cheese (5 g) was emulsified in 45 ml of warm (35-37 °C) 1 % (w/v) sodium citrate, using a sterile pestle and mortar. Dilutions were prepared in Ringer's solution at 37 °C. Duplicate plates were prepared using 0-1 ml of the dilutions streaked on the surface of solid media, or 1 ml in poured plates.Duplicate 5 g samples of normal and tallowy portions were cultured from each cheese on tryptone skim-milk agar, and the plates incubated aerobically and anaerobically at 30 °C for up to 12 days.Gatalase production by bacteria. Bacterial cultures were tested for catalase production by flooding some of the original dilution plates with 5 ml of 3 % (v/v) H 2 O 2 , and examining colonies for gas evolution under a low-power binocular microscope. This method eliminated doubtful reactions, besides giving a rough estimate of differences in the intensity of reaction. 3 Dairy Res. 28

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Section: Resultssupporting

confidence: 56%

Haematin compounds and tallowy discoloration in Cheddar cheese

Rammell¹

1961

Journal of Dairy Research

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“…Variation of myoglobin concentration within pork muscle has been reported (Ginger et al, 1954 ;Hornsey, 1959). The average values for myoglobin concentration in tuna light muscle are about the same as those reported for light pork muscle (Ginger et al, 1954) ; they are also approximately equal to the levels in rat and guinea pig muscle, but lower than levels in horse, dog, rabbit, and human muscle (Perkoff and Tyler, 1958 Naughton et al (1958) suggested that 95% of the pigment in tuna muscle is hemoglobin.…”

Section: And Discussionmentioning

confidence: 74%

The Concentration of Myoglobin and Hemoglobin in Tuna Flesh

Brown

1962

Journal of Food Science

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Amounts of myoglobin and hemoglobinwere determined in light and dark muscle of yellowfin tuna, Neothunnus macropterus. Myoglobin concentration ranged from 0.37 to 1.28 mg/g wet weight in light muscle and from 5.3 to 24.4 mg/g in dark muscle; hemoglobin concentrations ranged from 0.12 to 0.58 mg/g in light muscle and from 0.5 to 3.8 mg/g in dark muscle. The fish were divided into two groups on the basis of means of capture, i.e., taken on hooks from a bait boat,-or seined. Average percentage of hemoglobin was slightly, but not significantly, higher in the seined fish. Of the total heme pigments, myoglobin constituted 69-85 o/ 0 in light muscle and 81-95s in dark muscle from bait-boat fish, and 47-817 0 in light muscle and 8498% in dark muscle of seined fish.

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“…Moreover, Naughton et al. (1958) stated that peroxides formed during lipid oxidation was related to the greening of yellowfin tuna. Freeze‐drying is one of the methods, which can reduce the change in color or pigment of fish flesh.…”

Section: Factors Affecting Discoloration Of Fish Musclementioning

confidence: 99%

“…This could be possibly due to the formation of hypervalent Mb species, including perferrylmyoglobin or ferrylmyoglobin, which were formed at higher microwave power (Davies, 1990). Moreover, the dissociation of heme–globin resulted in the release of nonheme Fe and the derivatives like cholemyoglobin or verdohemochrome could be formed, thus causing an increase in metMb content (Chaijan, Benjakul, Visessanguan, & Faustman, 2007; Fox, 1966; Naughton et al., 1958). Furthermore, a decrease in the redness of semi‐dried tilapia is possibly attributed to the development of a green pigment during microwave drying (Chaijan et al., 2017).…”

Section: Factors Affecting Discoloration Of Fish Musclementioning

confidence: 99%

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

Singh

Mittal

Benjakul

2021

Comp Rev Food Sci Food Safe

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Fish is rich in proteins and lipids, especially those containing polyunsaturated fatty acids, which made them vulnerable to chemical or microbial changes associated with quality loss. Meat color is one of vital criteria indicating the freshness, quality, and acceptability of the meat. Color of meat is governed by the presence of various pigments such as hemoglobin, myoglobin (Mb), and so on. Mb, particularly oxy‐form, is responsible for the bright red color of fish muscle, especially tuna, and dark fleshed fish, while astaxanthin (AXT) directly determines the color of salmonids muscle. Microbial spoilage and chemical changes such as oxidation of lipid/proteins result in the autoxidation of Mb or fading of AXT, leading to undesirable color with lower acceptability. The discoloration has been affected by chemical composition, post‐harvesting handling or storage, processing, cooking, and so on . To tackle discoloration of fish meat, vacuum or modified atmospheric packaging, low‐ or ultralow‐temperature storage, uses of artificial and natural additives have been employed. This review article provides information regarding the factors affecting color and other quality aspects of fish muscle. Moreover, promising methodologies used to control discoloration are also focused.

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Tuna Meat Pigment Studies, Spectral Reflectance Studies of the Heme Pigments in Tuna Fish Flesh. Some Characteristics of the Pigments and Discoloration of Tuna Meat

Cited by 18 publications

References 4 publications

Haematin compounds and tallowy discoloration in Cheddar cheese

Haematin compounds and tallowy discoloration in Cheddar cheese

The Concentration of Myoglobin and Hemoglobin in Tuna Flesh

Undesirable discoloration in edible fish muscle: Impact of indigenous pigments, chemical reactions, processing, and its prevention

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