Assessment of Commercial Quality Evaluation of Yellowfin Tuna Thunnus albacares Meat Based on Myoglobin Properties
نویسندگان
چکیده
منابع مشابه
Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks.
UNLABELLED Filtered smoke (FS) has been used to preserve taste, texture, and/or color in tuna and other fish species. This treatment is particularly important in color preservation during frozen storage. The objective of this study was to compare changes in the quality profiles of FS-treated and untreated (UT) yellowfin tuna (Thunnus albacares) steaks stored in 3 ways: room temperature (21 to 2...
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Yellowfin tuna (Thunnus albacares) are known to preferentially occupy the surface mixed layer above the thermocline and it has been suggested that they are physiologically restricted to water temperatures no more than 8 ◦C colder than surface waters. However, we here report for dive data acquired from a large yellowfin tuna which demonstrate for the first time that this species is indeed capabl...
متن کاملMethodological assessment of 2b-RAD genotyping technique for population structure inferences in yellowfin tuna (Thunnus albacares).
Global population genetic structure of yellowfin tuna (Thunnus albacares) is still poorly understood despite its relevance for the tuna fishery industry. Low levels of genetic differentiation among oceans speak in favour of the existence of a single panmictic population worldwide of this highly migratory fish. However, recent studies indicated genetic structuring at a much smaller geographic sc...
متن کاملEffects of temperature, epinephrine and Ca(2+) on the hearts of yellowfin tuna (Thunnus albacares).
Tuna are endothermic fish with high metabolic rates, cardiac outputs and aerobic capacities. While tuna warm their skeletal muscle, viscera, brain and eyes, their hearts remain near ambient temperature, raising the possibility that cardiac performance may limit their thermal niches. We used an in situ perfused heart preparation to investigate the effects of acute temperature change and the effe...
متن کاملthe study on the properties of the yellowfin tuna (thunnus albacares) visceral protein hydrolysates using commercial enzymes
in current study, protein hydrolysates were produced using microbial proteases of alcalase, protamex and flavourzyme from yellowfin tuna viscera. the results indicated that, protein hydrolysate from alcalase, had significantly higher protein content, nitrogen recovery and degree of hydrolysis than the others (p 0.05). the results of amino acids composition revealed that all hydrolysates were al...
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ژورنال
عنوان ژورنال: Food Science and Technology Research
سال: 2013
ISSN: 1344-6606,1881-3984
DOI: 10.3136/fstr.19.237