The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)
Yükleniyor...
Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Istanbul University Press
Erişim Hakkı
info:eu-repo/semantics/embargoedAccess
Özet
This article investigates the effect of improper packaging and freezer burn on the moisture content and fatty acid profile of frozen bluefin tuna. Improper packaging caused serious freezer burn on the surface of a bluefin tuna slice during frozen storage. The moisture content of the surface affected from freezer burn and an inner part of the tuna slice was analysed. Visual examination showed that the surface of the tuna slices were dried and different from normal flesh colour. Moisture content of the frozen tuna slices dropped significantly on the surface compared to the inner part unaffected by freezer burn. Direct methylation method was successfully achieved on the sample without any lipid extraction. Separation of fatty acid methyl esters of the bluefin tuna was successfully achieved by using GC-FID 100 m column in 65 minutes. Significant changes were observed in saturated and polyunsaturated fattyacids, whereas monounsaturated fatty acids remained the same. The level of polyunsaturated fatty acids reduced by half on the surface of the flesh compared to the inner part. Among the PUFA, n3 and n6 fatty acids were greatly reduced, but more intense in n3 fatty acids.
Açıklama
Makale
WOS:000925337200007
WOS:000925337200007
Anahtar Kelimeler
Bluefin Tuna, Lipid Oxidation, Fatty Acid, Moisture, Improper Packaging
Kaynak
Aquatic Sciences and Engineering
WoS Q Değeri
Scopus Q Değeri
Q4
Cilt
38
Sayı
1
Künye
Öksüz, A., Alkan, Ş. B., Örs, E. D. (2023). The effect of improper packaging on moisture and fatty acid composition in frozen
bluefin Tuna (Thynnus thynnus). Aquatic Sciences and Engineering, 38, 1, 68-73.
