Effect of phenolic compounds in combination with modified atmospheric packaging on inhibition of quality losses of refrigerated Eastern little tuna slices

Abstract

Quality changes of Eastern little tuna (Euthynnus affinis) slices treated with caffeic or tannic acid (0.2 g kg−1) and the control during 15 days of refrigerated storage in air or under modified atmospheric packaging (MAP: 60% CO2, 35% N2, 5% O2) were studied. Tannic acid exhibited a greater preventive effect on metmyoglobin (metMb) formation and lipid oxidation than did caffeic acid (P < 0.05). Samples treated with tannic acid and kept under MAP (MT) had the lowest lipid oxidation (P < 0.05). After 12 days of storage, changes in unsaturated fatty acids, especially n-3 fatty acids, were lower in MT, compared with tuna slices stored in air. Based on microbiological acceptability, the shelf-life of tuna kept in air and MAP was estimated to be 6 and 12 days, respectively, irrespective of phenolic compounds treatment. Therefore, tannic acid exhibited a combined effect with MAP on inhibition of metMb formation, lipid oxidation and microbial growth, thereby improving the acceptance and increasing the shelf-life of tuna slices during refrigerated storage.