Jump to Main Content
Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus
- Tanaka, Ryusuke, Nakazawa, Naho, Maeda, Toshimichi, Fukushima, Hideto, Wada, Ritsuko, Sugiura, Yoshimasa, Matsushita, Teruo, Hatate, Hideo, Fukuda, Yutaka
- Journal of aquatic food product technology 2016 v.25 no.7 pp. 1073-1085
- Thunnus thynnus, freezing, frozen storage, headspace analysis, lipid peroxidation, meat, omega-3 fatty acids, peroxide value, storage temperature, storage time, tuna, vitamin E
- The effects of a short chilled storage period before freezing, frozen storage temperature, and freezing rate on lipid oxidation of bluefin tuna (Thunnus thynnus) meat during frozen storage were investigated. After 12-months storage, all samples had increased in peroxide value though they were less at the lower temperatures (−45 and −60°C). Peroxide values in all samples stored at −20°C increased after 3 months storage, particularly those processed and stored 51 h after harvest. The lowest increase in peroxide value occurred in the samples frozen rapidly 3 h after harvest. Vitamin E levels decreased faster during frozen storage at −20°C. There were no apparent differences in levels of triacylglycerides nor in n-3 fatty acid levels between treatments, storage periods, and storage temperatures. After 12-months storage, headspace oxidative volatiles were highest in samples stored at −20°C and lowest in those stored at −60°C. Lipid oxidation in tuna meat stored at −45°C is similar to that at −60°C, and rapid freezing rather than slow freezing should be used.