Abstract
In this paper, we explore the quality characteristics of southern bluefin tuna during refrigerated storage at 4 °C. Moreover, partial least squares is used to understand the correlation between the quality characteristics and color stability of the tuna. The initial myoglobin content (192,533 mg/kg) was significantly higher than that on day 6 (133,760 mg/kg; P < 0.05). The content of total pigments, myoglobin, and a*/b* value (redness) showed a downward trend, whereas metmyoglobin content (MetMb%) showed an upward trend. The value of a*/b* was 0.698 on day 0 and dropped to 0.163 on day 6 with the surface browning evident. Moreover, MetMb% increased from 27.52% to 35.08% over storage period. With the prolongation of storage time, the degree of lipid and protein oxidation in tuna muscle aggravated and so did the browning tendency. A model correlating the changes in quality traits with color stability suggested that thiobarbituric acid reactive substance content was significantly and positively correlated with MetMb% (r = 0.706, P < 0.05) but negatively with a*/b* (r = −0.942, P < 0.01). The current results can provide theoretical basis for developing color protection technology, so as to better promote the development and utilization of bluefin tuna.
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