Research Article
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The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)

Year 2023, Volume: 38 Issue: 1, 68 - 73, 24.01.2023
https://doi.org/10.26650/ASE20221206807

Abstract

This article investigates the effect of improper packaging and freezer burn on the moisture content and fatty acid profile of frozen bluefin tuna. Improper packaging caused serious freezer burn on the surface of a bluefin tuna slice during frozen storage. The moisture content of the surface affected from freezer burn and an inner part of the tuna slice was analysed. Visual examination showed that the surface of the tuna slices were dried and different from normal flesh colour. Moisture content of the frozen tuna slices dropped significantly on the surface compared to the inner part unaffected by freezer burn. Direct methylation method was successfully achieved on the sample without any lipid extraction. Separation of fatty acid methyl esters of the bluefin tuna was successfully achieved by using GC-FID 100 m column in 65 minutes. Significant changes were observed in saturated and polyunsaturated fattyacids, whereas monounsaturated fatty acids remained the same. The level of polyunsaturated fatty acids reduced by half on the surface of the flesh compared to the inner part. Among the PUFA, n3 and n6 fatty acids were greatly reduced, but more intense in n3 fatty acids.

Thanks

Authors thank to Dr Ahmad Al-Khattat for language editing.

References

  • Albert, B. B., Cameron-Smith, D., Hofman, P. L., & Cutfield, W. S. (2013). Oxidation of Marine Omega-3 Supplements and Human Health. BioMed Research International, 2013. https://doi.org/10.1155/2013/464921
  • Arab-Tehrany, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S., & Linder, M. (2012). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science & Technology, 25(1), 24-33. https://doi.org/10.1016/J.TIFS.2011.12.002
  • Awada, M., Soulage, C. O., Meynier, A., Debard, C., Plaisancie, P., Benoit, B., Picard, G., Loizon, E., Chauvin, M. A., Estienne, M., Peretti, N., Guichardant, M., Lagarde, M., Genot, C., & Michalski, M. C. (2012). Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells. Journal of Lipid Research, 53(10), 2069-2080. https://doi.org/10.1194/ JLR.M026179
  • Ayala, M. D., Albors, O. L., Blanco, A., Alcázar, A. G., Abellán, E., Zarzosa, G. R., & Gil, F. (2005). Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing. Aquaculture, 250(1-2), 215-231.
  • Badii, F., & Howell, N. K. (2002). Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). Journal of Agricultural and Food Chemistry, 50(7), 2053-2061.Benzie, I. F. F. (1996). Lipid peroxidation: a review of causes, consequences, measurement and dietary influences. International Journal of Food Sciences and Nutrition, 47(3), 233-261. https://doi.org/10.3109/09637489609012586
  • Bito, M. (1968). Studies on the retention on meat color of frozen tuna-V. Effect of freezing rate. Nippon Suisan Gakkaishi, 34, 608-612.
  • Cappeln, G., Nielsen, J., & Jessen, F. (1999). Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures. Journal of the Science of Food and Agriculture, 79(8), 1099-1104. https://doi.org/10.1002/(SICI)1097-0010(199906)79:8
  • Chow, C. J., Ochiai, Y., Watabe, S., & Hashimoto, K. (1989). Reduced stability and accelerated autoxidation of tuna myoglobin in association with freezing and thawing. Journal of Agricultural and Food Chemistry, 37(5), 1391-1395.
  • Chow, C.-J., Ochiai, Y., & Watabe, S. (2004). Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution. Journal of Food Biochemistry, 28(2), 123-134.Ferdinandusse, S., Denis, S., van Berkel, E., Dacremont, G., & Wanders, R. J. A. (2000). Peroxisomal fatty acid oxidation disorders and 58 kDa sterol carrier protein X (SCPx): Activity measurements in liver and fibroblasts using a newly developed method. Journal of Lipid Research, 41(3), 336342. https://doi.org/10.1016/S0022-2275(20)34472-2
  • Frankel, E. N. (1984). Lipid oxidation: Mechanisms, products and biological significance. Journal of the American Oil Chemists’ Society 1984 61:12, 61(12), 1908-1917. https://doi.org/10.1007/BF02540830
  • García ML, Martín-Benito J, Solas MT, Fernández B. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 degrees C as a function of time. J Agric Food Chem. 1999 Sep;47(9):3809-15. doi: 10.1021/ jf980925m. PMID: 10552726.
  • Hematyar, N., Rustad, T., Sampels, S., & Kastrup Dalsgaard, T. (2019). Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5), 1393-1403. https://doi.org/10.1111/ARE.14012
  • Hyldig, G., Nielsen, J., Jacobsen, C., & Nielsen, H. H. (2012). Sensory and quality properties of packaged seafood. Advances in Meat, Poultry and Seafood Packaging, 154-170. https://doi.org/10.1533/9780857095718.1.154
  • Joseph, J. D., & Ackman, R. G. (1992). Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters: collaborative study. Journal of AOAC International, 75(3), 488-506.
  • Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P., & Rawdkuen, S. (2017). Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control, 79, 333-343. https://doi.org/10.1016/J. FOODCONT.2017.04.014
  • Kannan, G., Kouakou, B., & Gelaye, S. (2001). Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Research, 42(1), 67-74. https://doi. org/10.1016/S0921-4488(01)00232-2
  • Lenz, M. L., Hughes, H., Mitchell, J. R., Via, D. P., Guyton, J. R., Taylor, A. A., Gotto, A. M., & Smith, C. v. (1990). Lipid hydroperoxy and hydroxy derivatives in copper-catalyzed oxidation of low density lipoprotein. Journal of Lipid Research, 31(6), 1043-1050. https://doi.org/10.1016/ S0022-2275(20)42744-0
  • Leonarduzzi, G., Gamba, P., Gargiulo, S., Biasi, F., & Poli, G. (2012). Inflammation-related gene expression by lipid oxidation-derived
  • products in the progression of atherosclerosis. Free Radical Biology and Medicine, 52(1), 19-34. https://doi.Org/10.1016/J.FREERADBIOMED.2011.09.031
  • Let MB, Jacobsen C, Pham KA, Meyer AS. Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants. J Agric Food Chem. 2005 Jun 29;53(13):5429-37. doi: 10.1021/jf047960f. PMID: 15969529.
  • Lewis, J. G., Hamilton, T., & Adams, D. O. (1986). The effect of macrophage development on the release of reactive oxygen intermediates and lipid oxidation products, and their ability to induce oxidative DNA damage in mammalian cells. Carcinogenesis, 7(5), 813-818. https:// doi.org/10.1093/CARCIN/7.5.813
  • Long, E. K., & Picklo, M. J. (2010). Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE... Free Radical Biology and Medicine, 49(1), 1-8. https://doi.org/10.1016/J.
  • FREERADBIOMED.2010.03.015Martinez, S., Carballo, J., Wang, J., Zhang, H., Xie, J., Yu, W., & Sun, Y. (2022). Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna. Foods 2022, Vol. 11, Page 2315, 11(15), 2315. https://doi.org/10.3390/FOODS11152315
  • Mariutti, L. R. B., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90-100. https://doi.org/10.1016/J.FOODRES.2017.02.003
  • Mason, R. P., & Sherratt, S. C. R. (2017). Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. Biochemical and Biophysical Research Communications, 483(1), 425-429. https://doi. org/10.1016/J.BBRC.2016.12.127
  • Nowicki, J., Paul, C. I., Schauss, A. G., & Pizzorno, J. E. (2020). Fish Oils and Omega-3 Fatty Acids. Textbook of Natural Medicine, 593-612. e8. https://doi.org/10.1016/B978-0-323-43044-9.00080-7
  • Official Methods of Analysis (2000) 17th Ed., AOAC INTERNATIONAL, Gaithersburg, MD, Method 950.46
  • Oksuz, A. (2017). The lipid content and fatty acid profiles in the fattened bluefin tuna (Thunnus thynnus) in the Mediterranean Sea. Journal Of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 68(1), 15-20. doi:10.2376/0003-925X-68-15
  • Olatunde, O. O., & Benjakul, S. (2018). Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety, 17(6), 1595-1612. https://doi.org/10.1111/1541-4337.12390
  • Pham, Q.T., Mawson, R.F. (1997). Moisture Migration and Ice Recrystallization in Frozen Foods. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi. org/10.1007/978-1-4615-5975-7_5
  • Parisi, G., Mecatti, M., Lupi, P., Giorgi, G., Michelotti, D., Galigani, I., & Poli, B. M. (2007). Morphological, nutritional and safety traits of bluefin tuna (Thunnus thynnus) reared in floating cages. Italian Journal of Animal Science, 6(SUPPL. 1), 811-813. https://doi. org/10.4081/ijas.2007.1s.811
  • Ravussin, E., Bogardus, C., Scheidegger, K., LaGrange, B., Horton, E. D., & Horton, E. S. (1986). Effect of elevated FFA on carbohydrate and lipid oxidation during prolonged exercise in humans. Journal of Applied Physiology, 60(3), 893-900. https://doi.org/10.1152/JAPPL.1986.60.3.893
  • Richards, M. P., & Hultin, H. O. (2003). Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle. Fisheries Science, 69(6), 1298-1300. https://doi.org/10.1111/ J.0919-9268.2003.00758.X
  • Roy, B. C., Miyake, Y., Ando, M., Kawasaki, K. I., & Tsukamasa, Y. (2010). Proximate and fatty acid compositions in different flesh cuts of cultured, cultured fasted, and wild Pacific bluefin tuna (Thunnus orientalis). Journal of Aquatic Food Product Technology, 19(3-4), 284-297. https://doi.org/10.1080/10498850.2010.518281
  • Secci G & Parisi G (2016) From farm to fork: lipid oxidation in fish products. A review, Italian Journal of Animal Science, 15:1, 124-136, DOI: 10.1080/1828051X.2015.1128687 Sohn, J. H., & Ohshima, T. (2010). Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage. Fisheries Science, 76(4), 703-710. https://doi.org/10.1007/S12562-010-0248-0/FIGURES/5
  • Sohn, J. H., Taki, Y., Ushio, H., Kohata, T., Shioya, I., & Ohshima, T. (2005). Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage. Journal of Food Science, 70(7), s490-s496. https://doi.org/10.1111/J.1365-2621.2005.TB11497.X
  • Swoboda, P. A. T., & Peers, K. E. (1977). Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation. Journal of the Science of Food and Agriculture, 28(11), 1010-1018. https://doi.org/10.1002/JSFA.2740281110
  • Tanaka, R., Nakazawa, N., Maeda, T., Fukushima, H., Wada, R., Sugiura, Y., & Matsushita, T. (2016). Effects of chilled storage, freezing rates, and frozen storage temperature on lipid oxidation in meat blocks from cultured bluefin tuna thunnus thynnus. Taylor & Francis, 25(7), 10731085. https://doi.org/10.1080/10498850.2015.1010679
  • Tao, L. (2015). Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health. Advances in Food Technology and Nutritional Sciences - Open Journal, 1(6), 135-142. https://doi. org/10.17140/AFTNSOJ-1-123
  • Topic Popovic, N., Kozacinski, L., Strunjak-Perovic, I., Coz-Rakovac, R., Jadan, M., Cvrtila-Fleck, Z., & Barisic, J. (2012). Fatty acid and proximate composition of bluefin tuna (Thunnus thynnus) muscle with regard to plasma lipids. Aquaculture Research, 43(5), 722-729. https://doi.org/10.1111/j.1365-2109.2011.02880.x
  • Torrieri, Elena & Carlino, Pier & Cavella, Silvana & Fogliano, Vincenzo & Attianese, Ilaria & Buonocore, Giovanna & Masi, Paolo. (2011). Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets. Journal of Food Engineering. 105. 429-435. 10.1016/j.jfoodeng.2011.02.038.
  • Yamada, S., Funada, T., Shibata, N., Kobayashi, M., Kawai, Y., Tatsuda, E., Furuhata, A., & Uchida, K. (2004). Protein-bound 4-hydroxy-2-hexenal as a marker of oxidized n-3 polyunsaturated fatty acids. Journal of Lipid Research, 45(4), 626-634. https://doi.org/10.1194/jlr.M300376-JLR200
  • Zohar, Y., Mylonas, C. C., Rosenfeld, H., de la Gándara, F., & Corriero, A. (2016). Reproduction, Broodstock Management, and Spawning in Captive Atlantic Bluefin Tuna. Advances in Tuna Aquaculture: From Hatchery to Market, 159-188. https://doi.org/10.1016/B978-0-12-411459-3.00006-0
Year 2023, Volume: 38 Issue: 1, 68 - 73, 24.01.2023
https://doi.org/10.26650/ASE20221206807

Abstract

References

  • Albert, B. B., Cameron-Smith, D., Hofman, P. L., & Cutfield, W. S. (2013). Oxidation of Marine Omega-3 Supplements and Human Health. BioMed Research International, 2013. https://doi.org/10.1155/2013/464921
  • Arab-Tehrany, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S., & Linder, M. (2012). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science & Technology, 25(1), 24-33. https://doi.org/10.1016/J.TIFS.2011.12.002
  • Awada, M., Soulage, C. O., Meynier, A., Debard, C., Plaisancie, P., Benoit, B., Picard, G., Loizon, E., Chauvin, M. A., Estienne, M., Peretti, N., Guichardant, M., Lagarde, M., Genot, C., & Michalski, M. C. (2012). Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells. Journal of Lipid Research, 53(10), 2069-2080. https://doi.org/10.1194/ JLR.M026179
  • Ayala, M. D., Albors, O. L., Blanco, A., Alcázar, A. G., Abellán, E., Zarzosa, G. R., & Gil, F. (2005). Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing. Aquaculture, 250(1-2), 215-231.
  • Badii, F., & Howell, N. K. (2002). Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). Journal of Agricultural and Food Chemistry, 50(7), 2053-2061.Benzie, I. F. F. (1996). Lipid peroxidation: a review of causes, consequences, measurement and dietary influences. International Journal of Food Sciences and Nutrition, 47(3), 233-261. https://doi.org/10.3109/09637489609012586
  • Bito, M. (1968). Studies on the retention on meat color of frozen tuna-V. Effect of freezing rate. Nippon Suisan Gakkaishi, 34, 608-612.
  • Cappeln, G., Nielsen, J., & Jessen, F. (1999). Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures. Journal of the Science of Food and Agriculture, 79(8), 1099-1104. https://doi.org/10.1002/(SICI)1097-0010(199906)79:8
  • Chow, C. J., Ochiai, Y., Watabe, S., & Hashimoto, K. (1989). Reduced stability and accelerated autoxidation of tuna myoglobin in association with freezing and thawing. Journal of Agricultural and Food Chemistry, 37(5), 1391-1395.
  • Chow, C.-J., Ochiai, Y., & Watabe, S. (2004). Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution. Journal of Food Biochemistry, 28(2), 123-134.Ferdinandusse, S., Denis, S., van Berkel, E., Dacremont, G., & Wanders, R. J. A. (2000). Peroxisomal fatty acid oxidation disorders and 58 kDa sterol carrier protein X (SCPx): Activity measurements in liver and fibroblasts using a newly developed method. Journal of Lipid Research, 41(3), 336342. https://doi.org/10.1016/S0022-2275(20)34472-2
  • Frankel, E. N. (1984). Lipid oxidation: Mechanisms, products and biological significance. Journal of the American Oil Chemists’ Society 1984 61:12, 61(12), 1908-1917. https://doi.org/10.1007/BF02540830
  • García ML, Martín-Benito J, Solas MT, Fernández B. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 degrees C as a function of time. J Agric Food Chem. 1999 Sep;47(9):3809-15. doi: 10.1021/ jf980925m. PMID: 10552726.
  • Hematyar, N., Rustad, T., Sampels, S., & Kastrup Dalsgaard, T. (2019). Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5), 1393-1403. https://doi.org/10.1111/ARE.14012
  • Hyldig, G., Nielsen, J., Jacobsen, C., & Nielsen, H. H. (2012). Sensory and quality properties of packaged seafood. Advances in Meat, Poultry and Seafood Packaging, 154-170. https://doi.org/10.1533/9780857095718.1.154
  • Joseph, J. D., & Ackman, R. G. (1992). Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters: collaborative study. Journal of AOAC International, 75(3), 488-506.
  • Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P., & Rawdkuen, S. (2017). Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control, 79, 333-343. https://doi.org/10.1016/J. FOODCONT.2017.04.014
  • Kannan, G., Kouakou, B., & Gelaye, S. (2001). Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Research, 42(1), 67-74. https://doi. org/10.1016/S0921-4488(01)00232-2
  • Lenz, M. L., Hughes, H., Mitchell, J. R., Via, D. P., Guyton, J. R., Taylor, A. A., Gotto, A. M., & Smith, C. v. (1990). Lipid hydroperoxy and hydroxy derivatives in copper-catalyzed oxidation of low density lipoprotein. Journal of Lipid Research, 31(6), 1043-1050. https://doi.org/10.1016/ S0022-2275(20)42744-0
  • Leonarduzzi, G., Gamba, P., Gargiulo, S., Biasi, F., & Poli, G. (2012). Inflammation-related gene expression by lipid oxidation-derived
  • products in the progression of atherosclerosis. Free Radical Biology and Medicine, 52(1), 19-34. https://doi.Org/10.1016/J.FREERADBIOMED.2011.09.031
  • Let MB, Jacobsen C, Pham KA, Meyer AS. Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants. J Agric Food Chem. 2005 Jun 29;53(13):5429-37. doi: 10.1021/jf047960f. PMID: 15969529.
  • Lewis, J. G., Hamilton, T., & Adams, D. O. (1986). The effect of macrophage development on the release of reactive oxygen intermediates and lipid oxidation products, and their ability to induce oxidative DNA damage in mammalian cells. Carcinogenesis, 7(5), 813-818. https:// doi.org/10.1093/CARCIN/7.5.813
  • Long, E. K., & Picklo, M. J. (2010). Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE... Free Radical Biology and Medicine, 49(1), 1-8. https://doi.org/10.1016/J.
  • FREERADBIOMED.2010.03.015Martinez, S., Carballo, J., Wang, J., Zhang, H., Xie, J., Yu, W., & Sun, Y. (2022). Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna. Foods 2022, Vol. 11, Page 2315, 11(15), 2315. https://doi.org/10.3390/FOODS11152315
  • Mariutti, L. R. B., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90-100. https://doi.org/10.1016/J.FOODRES.2017.02.003
  • Mason, R. P., & Sherratt, S. C. R. (2017). Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. Biochemical and Biophysical Research Communications, 483(1), 425-429. https://doi. org/10.1016/J.BBRC.2016.12.127
  • Nowicki, J., Paul, C. I., Schauss, A. G., & Pizzorno, J. E. (2020). Fish Oils and Omega-3 Fatty Acids. Textbook of Natural Medicine, 593-612. e8. https://doi.org/10.1016/B978-0-323-43044-9.00080-7
  • Official Methods of Analysis (2000) 17th Ed., AOAC INTERNATIONAL, Gaithersburg, MD, Method 950.46
  • Oksuz, A. (2017). The lipid content and fatty acid profiles in the fattened bluefin tuna (Thunnus thynnus) in the Mediterranean Sea. Journal Of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 68(1), 15-20. doi:10.2376/0003-925X-68-15
  • Olatunde, O. O., & Benjakul, S. (2018). Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety, 17(6), 1595-1612. https://doi.org/10.1111/1541-4337.12390
  • Pham, Q.T., Mawson, R.F. (1997). Moisture Migration and Ice Recrystallization in Frozen Foods. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi. org/10.1007/978-1-4615-5975-7_5
  • Parisi, G., Mecatti, M., Lupi, P., Giorgi, G., Michelotti, D., Galigani, I., & Poli, B. M. (2007). Morphological, nutritional and safety traits of bluefin tuna (Thunnus thynnus) reared in floating cages. Italian Journal of Animal Science, 6(SUPPL. 1), 811-813. https://doi. org/10.4081/ijas.2007.1s.811
  • Ravussin, E., Bogardus, C., Scheidegger, K., LaGrange, B., Horton, E. D., & Horton, E. S. (1986). Effect of elevated FFA on carbohydrate and lipid oxidation during prolonged exercise in humans. Journal of Applied Physiology, 60(3), 893-900. https://doi.org/10.1152/JAPPL.1986.60.3.893
  • Richards, M. P., & Hultin, H. O. (2003). Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle. Fisheries Science, 69(6), 1298-1300. https://doi.org/10.1111/ J.0919-9268.2003.00758.X
  • Roy, B. C., Miyake, Y., Ando, M., Kawasaki, K. I., & Tsukamasa, Y. (2010). Proximate and fatty acid compositions in different flesh cuts of cultured, cultured fasted, and wild Pacific bluefin tuna (Thunnus orientalis). Journal of Aquatic Food Product Technology, 19(3-4), 284-297. https://doi.org/10.1080/10498850.2010.518281
  • Secci G & Parisi G (2016) From farm to fork: lipid oxidation in fish products. A review, Italian Journal of Animal Science, 15:1, 124-136, DOI: 10.1080/1828051X.2015.1128687 Sohn, J. H., & Ohshima, T. (2010). Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage. Fisheries Science, 76(4), 703-710. https://doi.org/10.1007/S12562-010-0248-0/FIGURES/5
  • Sohn, J. H., Taki, Y., Ushio, H., Kohata, T., Shioya, I., & Ohshima, T. (2005). Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage. Journal of Food Science, 70(7), s490-s496. https://doi.org/10.1111/J.1365-2621.2005.TB11497.X
  • Swoboda, P. A. T., & Peers, K. E. (1977). Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation. Journal of the Science of Food and Agriculture, 28(11), 1010-1018. https://doi.org/10.1002/JSFA.2740281110
  • Tanaka, R., Nakazawa, N., Maeda, T., Fukushima, H., Wada, R., Sugiura, Y., & Matsushita, T. (2016). Effects of chilled storage, freezing rates, and frozen storage temperature on lipid oxidation in meat blocks from cultured bluefin tuna thunnus thynnus. Taylor & Francis, 25(7), 10731085. https://doi.org/10.1080/10498850.2015.1010679
  • Tao, L. (2015). Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health. Advances in Food Technology and Nutritional Sciences - Open Journal, 1(6), 135-142. https://doi. org/10.17140/AFTNSOJ-1-123
  • Topic Popovic, N., Kozacinski, L., Strunjak-Perovic, I., Coz-Rakovac, R., Jadan, M., Cvrtila-Fleck, Z., & Barisic, J. (2012). Fatty acid and proximate composition of bluefin tuna (Thunnus thynnus) muscle with regard to plasma lipids. Aquaculture Research, 43(5), 722-729. https://doi.org/10.1111/j.1365-2109.2011.02880.x
  • Torrieri, Elena & Carlino, Pier & Cavella, Silvana & Fogliano, Vincenzo & Attianese, Ilaria & Buonocore, Giovanna & Masi, Paolo. (2011). Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets. Journal of Food Engineering. 105. 429-435. 10.1016/j.jfoodeng.2011.02.038.
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There are 43 citations in total.

Details

Primary Language English
Subjects Hydrobiology
Journal Section Research Articles
Authors

Abdullah Öksüz 0000-0001-8778-9320

Şenay Burçin Alkan 0000-0001-5465-1210

Elif Didem Örs 0000-0002-0662-0644

Publication Date January 24, 2023
Submission Date November 19, 2022
Published in Issue Year 2023 Volume: 38 Issue: 1

Cite

APA Öksüz, A., Alkan, Ş. B., & Örs, E. D. (2023). The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aquatic Sciences and Engineering, 38(1), 68-73. https://doi.org/10.26650/ASE20221206807
AMA Öksüz A, Alkan ŞB, Örs ED. The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aqua Sci Eng. January 2023;38(1):68-73. doi:10.26650/ASE20221206807
Chicago Öksüz, Abdullah, Şenay Burçin Alkan, and Elif Didem Örs. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)”. Aquatic Sciences and Engineering 38, no. 1 (January 2023): 68-73. https://doi.org/10.26650/ASE20221206807.
EndNote Öksüz A, Alkan ŞB, Örs ED (January 1, 2023) The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aquatic Sciences and Engineering 38 1 68–73.
IEEE A. Öksüz, Ş. B. Alkan, and E. D. Örs, “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)”, Aqua Sci Eng, vol. 38, no. 1, pp. 68–73, 2023, doi: 10.26650/ASE20221206807.
ISNAD Öksüz, Abdullah et al. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)”. Aquatic Sciences and Engineering 38/1 (January 2023), 68-73. https://doi.org/10.26650/ASE20221206807.
JAMA Öksüz A, Alkan ŞB, Örs ED. The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aqua Sci Eng. 2023;38:68–73.
MLA Öksüz, Abdullah et al. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)”. Aquatic Sciences and Engineering, vol. 38, no. 1, 2023, pp. 68-73, doi:10.26650/ASE20221206807.
Vancouver Öksüz A, Alkan ŞB, Örs ED. The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aqua Sci Eng. 2023;38(1):68-73.

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