Abstract
Differences between ordinary and dark muscle of skipjack tuna (Katsuwonus pelamis) including proximate composition, flavor, color, texture, and freshness were investigated. Ordinary muscle had a higher crude protein content, but a lower crude lipid content than dark muscle. Alcohols (30.41%) and aldehydes (25.56%) were the prominent flavor compounds present in ordinary muscle, whereas hydrocarbons (39.51%) and ketones (21.81%) were more abundant in dark muscle. Different L*, a*, and b* values were also observed. Texture profile analysis (TPA) showed that dark muscle had higher values for adhesiveness, and lower values for cohensiveness, chewiness, and resilience. After mechanical breaking, large myofibril fragments were observed in ordinary muscle under phase contrast microscopy, but not in dark muscle. Freshness indices, including K values, total volatile basic nitrogen (TVB-N), and thiobarbituric acid (TBA) values of dark muscle were higher than for ordinary muscle.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
