- 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.
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