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| Thermophysical Properties of Muscles from Different Species of Tuna |
| GONG Hui, TAO Rui, YANG Zhen, LIU Meng, SHI Zhijia, WANG Shouwei* |
| Beijing Key Laboratory of Meat Processing Technology, State Meat Processing and Engineering Center, China Meat Research Center, Beijing 100068, China |
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Abstract In this study, our aim was to evaluate the thermophysical properties of muscles from different species of tuna. The main nutritional components of back and abdominal muscles from five different species of tuna and their thermophysical properties during freezing and melting were examined using a differential scanning calorimeter (DSC). Meanwhile, correlation and cluster analyses were carried out. The results showed that the specific heat of frozen tuna muscle samples increased with increasing temperature, reaching a peak, and then remained stable during the melting process. Only a slight difference in specific heat existed among different species of tuna. Through cluster analysis, these tuna samples from different species could be divided into three classes, which may provide a guideline to develop thawing conditions and equipment for frozen tuna.
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