Autoxidation of Bluefin Tuna Myoglobin at Around Freezing Point

Chau Jen Chow, Yoshihiro Ochiai, Shugo Watabe, Kanehisa Hashimoto

Research output: Contribution to journalArticlepeer-review

12 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)473-478
Number of pages6
JournalNippon Suisan Gakkaishi (Japanese Edition)
Volume54
Issue number3
DOIs
Publication statusPublished - 1988 Jan 1
Externally publishedYes

ASJC Scopus subject areas

  • Aquatic Science

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