The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)

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dc.authoridAbdullah Öksüz: 0000-0001-8778-9320en_US
dc.authoridŞenay Burçin Alkan: 0000-0001-5465-1210en_US
dc.authoridElif Didem Örs: 0000-0002-0662-0644en_US
dc.contributor.authorÖksüz, Abdullah
dc.contributor.authorAlkan, Şenay Burçin
dc.contributor.authorÖrs, Elif Didem
dc.date.accessioned2023-05-24T08:36:52Z
dc.date.available2023-05-24T08:36:52Z
dc.date.issued2023en_US
dc.departmentNEÜ, Sağlık Bilimleri Fakültesi, Beslenme ve Diyetetik Bölümüen_US
dc.descriptionMakaleen_US
dc.descriptionWOS:000925337200007en_US
dc.description.abstractThis 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.en_US
dc.identifier.citationÖksüz, 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.en_US
dc.identifier.doi10.26650/ASE20221206807en_US
dc.identifier.endpage73en_US
dc.identifier.issn2602-473Xen_US
dc.identifier.issue1en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage68en_US
dc.identifier.urihttp://dx.doi.org/10.26650/ASE20221206807
dc.identifier.urihttps://hdl.handle.net/20.500.12452/9667
dc.identifier.volume38en_US
dc.identifier.wosWOS:000925337200007en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherIstanbul University Pressen_US
dc.relation.ispartofAquatic Sciences and Engineeringen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/embargoedAccessen_US
dc.subjectBluefin Tunaen_US
dc.subjectLipid Oxidationen_US
dc.subjectFatty Aciden_US
dc.subjectMoistureen_US
dc.subjectImproper Packagingen_US
dc.titleThe Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)en_US
dc.typeArticleen_US

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