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Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat.

Author(s) : NAKAZAWA N., WADA R., FUKUSHIMA H., TANAKA R., KONO S., OKAZAKI E.

Type of article: IJR article

Summary

This study clarified the validity of conventional frozen storage temperature of tuna meat, and investigated the effects of long-term storage and ultra-low temperatures, as well as the effect of the freshness at the time of freezing on the quality of tuna meat. Samples were grouped according to their pH: Low-pH (pH < 6.2) and High-pH (pH > 6.8). The increase in metMb% was higher in the Low-pH samples stored at temperatures higher than −40 °C. An increase in the metMb% was not observed in meat stored at −45 °C or lower, irrespective of the pH. The changes in the drip loss, the microstructure, and sensory scores in the High-pH samples were smaller than those in the Low-pH samples throughout frozen storage. The results demonstrated that the slight differences in freshness affected the quality of tuna meat during frozen and subsequent chilled storage.

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Pages: 270-280

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Details

  • Original title: Effect of long-term storage, ultra-low temperature, and freshness on the quality characteristics of frozen tuna meat.
  • Record ID : 30027401
  • Languages: English
  • Source: International Journal of Refrigeration - Revue internationale du Froid - vol. 112
  • Publication date: 2020/04
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2019.12.012

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