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| Changes in Physicochemical Properties of Meat from Two Different Tuna Varieties during Frozen Storage at Non-Ultralow Temperatures and Correlation Analysis |
| GONG Hui1, YANG Zhen1, LI Mengyao1, LIU Meng1, LI Shaopeng2, WANG Shouwei1,* |
1.China Meat Research Centre, Beijing Academy of Food Sciences, Beijing 100068, China;
2.Beijing Beishuijialun Product of Water Co. Ltd., Beijing 100160, China |
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Abstract At present, limited research is reported on changes in the sensory quality and physicochemical properties of raw and processed tuna products frozen at non-ultralow temperatures. Most previous research focused on bigeye and yellowfin tuna; however, other tuna varieties have been scarcely researched. In this work, changes in K value and metmyoglobin content of meat from southern bluefin tuna and swordfish during frozen storage at non-ultralow temperatures (−18 and −30 ℃) were detected, and correlation analysis of the K value and sensory quality was carried out. The results showed that during frozen storage at −18 ℃, K value and metmyoglobin content increased faster and the sensory quality deteriorated more rapidly. Although the flavor and odor did not change obviously, the texture and taste deteriorated significantly. Based on sensory evaluation, the storage period at −18 ℃ of tuna to be raw eaten was 14 days, while that at −30 ℃ was more than 70 days. K values after storage at both temperatures were less than 10%. As a result, the use of K value to evaluate fish freshness under certain conditions needs to be reconsidered.
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