論文

査読有り
2016年

Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY
  • Ryusuke Tanaka
  • ,
  • Naho Nakazawa
  • ,
  • Toshimichi Maeda
  • ,
  • Hideto Fukushima
  • ,
  • Ritsuko Wada
  • ,
  • Yoshimasa Sugiura
  • ,
  • Teruo Matsushita
  • ,
  • Hideo Hatate
  • ,
  • Yutaka Fukuda

25
7
開始ページ
1073
終了ページ
1085
記述言語
英語
掲載種別
研究論文(学術雑誌)
DOI
10.1080/10498850.2015.1010679
出版者・発行元
TAYLOR & FRANCIS INC

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 degrees C). Peroxide values in all samples stored at -20 degrees 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 degrees 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 degrees C and lowest in those stored at -60 degrees C. Lipid oxidation in tuna meat stored at -45 degrees C is similar to that at -60 degrees C, and rapid freezing rather than slow freezing should be used.

Web of Science ® 被引用回数 : 1

リンク情報
DOI
https://doi.org/10.1080/10498850.2015.1010679
Web of Science
https://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=JSTA_CEL&SrcApp=J_Gate_JST&DestLinkType=FullRecord&KeyUT=WOS:000389702300010&DestApp=WOS_CPL

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