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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.