The effect of storage temperatures at around freezing point (—3° and — 6°C) on the autoxidation of bluefin tuna myoglobin (Mb) was examined. Autoxidation rate of Mb tended to decrease with lowering of storage temperature (0°C> —3°C>—6°C). Once frozen, however, the Mb showed higher values of metMb% than that at 0°C (0°C < — 3°C > — 6°C). Discoloration rates of tuna meat during storage at —3° and —6°C generally were slower than those at 0°C, irrespective of the state of meat. When the meat stored at —20° or — 80°C for 1 to 2 weeks remained frozen during a subsequent storage at —3° and — 6°C, it discolored faster for initial 4 days, but, after then, more slowly than the control meat stored in ice. These results suggested that unfrozen state is preferable to partially frozen state for storage of tuna meat at around freezing point.
ASJC Scopus subject areas
- Aquatic Science