Aquatic Sciences and Engineering

SUBMITINFORMATION
EnglishTürkçe

Research Article


DOI :10.26650/ASE20221206807   IUP :10.26650/ASE20221206807    Full Text (PDF)

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

Abdullah Öksüz, Şenay Burçin Alkan, Elif Didem Örs

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. 

Keywords: Bluefin tuna, lipid oxidation, fatty acid, moisture, improper packaging

PDF View

References

  • Albert, B. B., Cameron-Smith, D., Hofman, P. L., & Cutfield, W. S. (2013). Oxidation of Marine Omega-3 Supplements and Human Health. BioMed Research International, 2013. https://doi.org/10.1155/2013/464921 google scholar
  • Arab-Tehrany, E., Jacquot, M., Gaiani, C., Imran, M., Desobry, S., & Linder, M. (2012). Beneficial effects and oxidative stability of omega-3 long-chain polyunsaturated fatty acids. Trends in Food Science & Technology, 25(1), 24-33. https://doi.org/10.1016/J.TIFS.2011.12.002 google scholar
  • Awada, M., Soulage, C. O., Meynier, A., Debard, C., Plaisancie, P., Benoit, B., Picard, G., Loizon, E., Chauvin, M. A., Estienne, M., Peretti, N., Guichardant, M., Lagarde, M., Genot, C., & Michalski, M. C. (2012). Dietary oxidized n-3 PUFA induce oxidative stress and inflammation: role of intestinal absorption of 4-HHE and reactivity in intestinal cells. Journal of Lipid Research, 53(10), 2069-2080. https://doi.org/10.1194/ JLR.M026179 google scholar
  • Ayala, M. D., Albors, O. L., Blanco, A., Alcázar, A. G., Abellán, E., Zarzosa, G. R., & Gil, F. (2005). Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing. Aquaculture, 250(1-2), 215-231. google scholar
  • Badii, F., & Howell, N. K. (2002). Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). Journal of Agricultural and Food Chemistry, 50(7), 2053-2061.Benzie, I. F. F. (1996). Lipid peroxidation: a review of causes, consequences, measurement and dietary influences. International Journal of Food Sciences and Nutrition, 47(3), 233-261. https://doi.org/10.3109/09637489609012586 google scholar
  • Bito, M. (1968). Studies on the retention on meat color of frozen tuna-V. Effect of freezing rate. Nippon Suisan Gakkaishi, 34, 608-612. google scholar
  • Cappeln, G., Nielsen, J., & Jessen, F. (1999). Synthesis and degradation of adenosine triphosphate in cod (Gadus morhua) at subzero temperatures. Journal of the Science of Food and Agriculture, 79(8), 1099-1104. https://doi.org/10.1002/(SICI)1097-0010(199906)79:8 google scholar
  • Chow, C. J., Ochiai, Y., Watabe, S., & Hashimoto, K. (1989). Reduced stability and accelerated autoxidation of tuna myoglobin in association with freezing and thawing. Journal of Agricultural and Food Chemistry, 37(5), 1391-1395. google scholar
  • Chow, C.-J., Ochiai, Y., & Watabe, S. (2004). Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution. Journal of Food Biochemistry, 28(2), 123-134.Ferdinandusse, S., Denis, S., van Berkel, E., Dacremont, G., & Wanders, R. J. A. (2000). Peroxisomal fatty acid oxidation disorders and 58 kDa sterol carrier protein X (SCPx): Activity measurements in liver and fibroblasts using a newly developed method. Journal of Lipid Research, 41(3), 336342. https://doi.org/10.1016/S0022-2275(20)34472-2 google scholar
  • Frankel, E. N. (1984). Lipid oxidation: Mechanisms, products and biological significance. Journal of the American Oil Chemists’ Society 1984 61:12, 61(12), 1908-1917. https://doi.org/10.1007/BF02540830 google scholar
  • García ML, Martín-Benito J, Solas MT, Fernández B. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at -20 degrees C as a function of time. J Agric Food Chem. 1999 Sep;47(9):3809-15. doi: 10.1021/ jf980925m. PMID: 10552726. google scholar
  • Hematyar, N., Rustad, T., Sampels, S., & Kastrup Dalsgaard, T. (2019). Relationship between lipid and protein oxidation in fish. Aquaculture Research, 50(5), 1393-1403. https://doi.org/10.1111/ARE.14012 google scholar
  • Hyldig, G., Nielsen, J., Jacobsen, C., & Nielsen, H. H. (2012). Sensory and quality properties of packaged seafood. Advances in Meat, Poultry and Seafood Packaging, 154-170. https://doi.org/10.1533/9780857095718.1.154 google scholar
  • Joseph, J. D., & Ackman, R. G. (1992). Capillary column gas chromatographic method for analysis of encapsulated fish oils and fish oil ethyl esters: collaborative study. Journal of AOAC International, 75(3), 488-506. google scholar
  • Kaewprachu, P., Osako, K., Benjakul, S., Suthiluk, P., & Rawdkuen, S. (2017). Shelf life extension for Bluefin tuna slices (Thunnus thynnus) wrapped with myofibrillar protein film incorporated with catechin-Kradon extract. Food Control, 79, 333-343. https://doi.org/10.1016/J. FOODCONT.2017.04.014 google scholar
  • Kannan, G., Kouakou, B., & Gelaye, S. (2001). Color changes reflecting myoglobin and lipid oxidation in chevon cuts during refrigerated display. Small Ruminant Research, 42(1), 67-74. https://doi. org/10.1016/S0921-4488(01)00232-2 google scholar
  • Lenz, M. L., Hughes, H., Mitchell, J. R., Via, D. P., Guyton, J. R., Taylor, A. A., Gotto, A. M., & Smith, C. v. (1990). Lipid hydroperoxy and hydroxy derivatives in copper-catalyzed oxidation of low density lipoprotein. Journal of Lipid Research, 31(6), 1043-1050. https://doi.org/10.1016/ S0022-2275(20)42744-0 google scholar
  • Leonarduzzi, G., Gamba, P., Gargiulo, S., Biasi, F., & Poli, G. (2012). Inflammation-related gene expression by lipid oxidation-derived google scholar
  • products in the progression of atherosclerosis. Free Radical Biology and Medicine, 52(1), 19-34. https://doi.Org/10.1016/J.FREERADBIOMED.2011.09.031 google scholar
  • Let MB, Jacobsen C, Pham KA, Meyer AS. Protection against oxidation of fish-oil-enriched milk emulsions through addition of rapeseed oil or antioxidants. J Agric Food Chem. 2005 Jun 29;53(13):5429-37. doi: 10.1021/jf047960f. PMID: 15969529. google scholar
  • Lewis, J. G., Hamilton, T., & Adams, D. O. (1986). The effect of macrophage development on the release of reactive oxygen intermediates and lipid oxidation products, and their ability to induce oxidative DNA damage in mammalian cells. Carcinogenesis, 7(5), 813-818. https:// doi.org/10.1093/CARCIN/7.5.813 google scholar
  • Long, E. K., & Picklo, M. J. (2010). Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE... Free Radical Biology and Medicine, 49(1), 1-8. https://doi.org/10.1016/J. google scholar
  • FREERADBIOMED.2010.03.015Martinez, S., Carballo, J., Wang, J., Zhang, H., Xie, J., Yu, W., & Sun, Y. (2022). Effects of Frozen Storage Temperature on Water-Holding Capacity and Physicochemical Properties of Muscles in Different Parts of Bluefin Tuna. Foods 2022, Vol. 11, Page 2315, 11(15), 2315. https://doi.org/10.3390/FOODS11152315 google scholar
  • Mariutti, L. R. B., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International, 94, 90-100. https://doi.org/10.1016/J.FOODRES.2017.02.003 google scholar
  • Mason, R. P., & Sherratt, S. C. R. (2017). Omega-3 fatty acid fish oil dietary supplements contain saturated fats and oxidized lipids that may interfere with their intended biological benefits. Biochemical and Biophysical Research Communications, 483(1), 425-429. https://doi. org/10.1016/J.BBRC.2016.12.127 google scholar
  • Nowicki, J., Paul, C. I., Schauss, A. G., & Pizzorno, J. E. (2020). Fish Oils and Omega-3 Fatty Acids. Textbook of Natural Medicine, 593-612. e8. https://doi.org/10.1016/B978-0-323-43044-9.00080-7 google scholar
  • Official Methods of Analysis (2000) 17th Ed., AOAC INTERNATIONAL, Gaithersburg, MD, Method 950.46 google scholar
  • Oksuz, A. (2017). The lipid content and fatty acid profiles in the fattened bluefin tuna (Thunnus thynnus) in the Mediterranean Sea. Journal Of Food Safety and Food Quality-Archiv Fur Lebensmittelhygiene, 68(1), 15-20. doi:10.2376/0003-925X-68-15 google scholar
  • Olatunde, O. O., & Benjakul, S. (2018). Natural Preservatives for Extending the Shelf-Life of Seafood: A Revisit. Comprehensive Reviews in Food Science and Food Safety, 17(6), 1595-1612. https://doi.org/10.1111/1541-4337.12390 google scholar
  • Pham, Q.T., Mawson, R.F. (1997). Moisture Migration and Ice Recrystallization in Frozen Foods. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi. org/10.1007/978-1-4615-5975-7_5 google scholar
  • Parisi, G., Mecatti, M., Lupi, P., Giorgi, G., Michelotti, D., Galigani, I., & Poli, B. M. (2007). Morphological, nutritional and safety traits of bluefin tuna (Thunnus thynnus) reared in floating cages. Italian Journal of Animal Science, 6(SUPPL. 1), 811-813. https://doi. org/10.4081/ijas.2007.1s.811 google scholar
  • Ravussin, E., Bogardus, C., Scheidegger, K., LaGrange, B., Horton, E. D., & Horton, E. S. (1986). Effect of elevated FFA on carbohydrate and lipid oxidation during prolonged exercise in humans. Journal of Applied Physiology, 60(3), 893-900. https://doi.org/10.1152/JAPPL.1986.60.3.893 google scholar
  • Richards, M. P., & Hultin, H. O. (2003). Effects of added hemolysate from mackerel, herring and rainbow trout on lipid oxidation of washed cod muscle. Fisheries Science, 69(6), 1298-1300. https://doi.org/10.1111/ J.0919-9268.2003.00758.X google scholar
  • Roy, B. C., Miyake, Y., Ando, M., Kawasaki, K. I., & Tsukamasa, Y. (2010). Proximate and fatty acid compositions in different flesh cuts of cultured, cultured fasted, and wild Pacific bluefin tuna (Thunnus orientalis). Journal of Aquatic Food Product Technology, 19(3-4), 284-297. https://doi.org/10.1080/10498850.2010.518281 google scholar
  • Secci G & Parisi G (2016) From farm to fork: lipid oxidation in fish products. A review, Italian Journal of Animal Science, 15:1, 124-136, DOI: 10.1080/1828051X.2015.1128687 Sohn, J. H., & Ohshima, T. (2010). Control of lipid oxidation and meat color deterioration in skipjack tuna muscle during ice storage. Fisheries Science, 76(4), 703-710. https://doi.org/10.1007/S12562-010-0248-0/FIGURES/5 google scholar
  • Sohn, J. H., Taki, Y., Ushio, H., Kohata, T., Shioya, I., & Ohshima, T. (2005). Lipid Oxidations in Ordinary and Dark Muscles of Fish: Influences on Rancid Off-odor Development and Color Darkening of Yellowtail Flesh During Ice Storage. Journal of Food Science, 70(7), s490-s496. https://doi.org/10.1111/J.1365-2621.2005.TB11497.X google scholar
  • Swoboda, P. A. T., & Peers, K. E. (1977). Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation. Journal of the Science of Food and Agriculture, 28(11), 1010-1018. https://doi.org/10.1002/JSFA.2740281110 google scholar
  • Tanaka, R., Nakazawa, N., Maeda, T., Fukushima, H., Wada, R., Sugiura, Y., & Matsushita, T. (2016). Effects of chilled storage, freezing rates, and frozen storage temperature on lipid oxidation in meat blocks from cultured bluefin tuna thunnus thynnus. Taylor & Francis, 25(7), 10731085. https://doi.org/10.1080/10498850.2015.1010679 google scholar
  • Tao, L. (2015). Oxidation of Polyunsaturated Fatty Acids and its Impact on Food Quality and Human Health. Advances in Food Technology and Nutritional Sciences - Open Journal, 1(6), 135-142. https://doi. org/10.17140/AFTNSOJ-1-123 google scholar
  • Topic Popovic, N., Kozacinski, L., Strunjak-Perovic, I., Coz-Rakovac, R., Jadan, M., Cvrtila-Fleck, Z., & Barisic, J. (2012). Fatty acid and proximate composition of bluefin tuna (Thunnus thynnus) muscle with regard to plasma lipids. Aquaculture Research, 43(5), 722-729. https://doi.org/10.1111/j.1365-2109.2011.02880.x google scholar
  • Torrieri, Elena & Carlino, Pier & Cavella, Silvana & Fogliano, Vincenzo & Attianese, Ilaria & Buonocore, Giovanna & Masi, Paolo. (2011). Effect of modified atmosphere and active packaging on the shelf-life of fresh bluefin tuna fillets. Journal of Food Engineering. 105. 429-435. 10.1016/j.jfoodeng.2011.02.038. google scholar
  • Yamada, S., Funada, T., Shibata, N., Kobayashi, M., Kawai, Y., Tatsuda, E., Furuhata, A., & Uchida, K. (2004). Protein-bound 4-hydroxy-2-hexenal as a marker of oxidized n-3 polyunsaturated fatty acids. Journal of Lipid Research, 45(4), 626-634. https://doi.org/10.1194/jlr.M300376-JLR200 google scholar
  • Zohar, Y., Mylonas, C. C., Rosenfeld, H., de la Gándara, F., & Corriero, A. (2016). Reproduction, Broodstock Management, and Spawning in Captive Atlantic Bluefin Tuna. Advances in Tuna Aquaculture: From Hatchery to Market, 159-188. https://doi.org/10.1016/B978-0-12-411459-3.00006-0 google scholar

Citations

Copy and paste a formatted citation or use one of the options to export in your chosen format


EXPORT



APA

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. https://doi.org/10.26650/ASE20221206807


AMA

Öksüz A, Alkan Ş B, Örs E D. The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aquatic Sciences and Engineering. 2023;38(1):68-73. https://doi.org/10.26650/ASE20221206807


ABNT

Öksüz, A.; Alkan, Ş.B.; Örs, E.D. The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aquatic Sciences and Engineering, [Publisher Location], v. 38, n. 1, p. 68-73, 2023.


Chicago: Author-Date Style

Öksüz, Abdullah, and Şenay Burçin Alkan and Elif Didem Örs. 2023. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus).” Aquatic Sciences and Engineering 38, no. 1: 68-73. https://doi.org/10.26650/ASE20221206807


Chicago: Humanities Style

Öksüz, Abdullah, and Şenay Burçin Alkan and Elif Didem Örs. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus).” Aquatic Sciences and Engineering 38, no. 1 (Sep. 2024): 68-73. https://doi.org/10.26650/ASE20221206807


Harvard: Australian Style

Öksüz, A & Alkan, ŞB & Örs, ED 2023, 'The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)', Aquatic Sciences and Engineering, vol. 38, no. 1, pp. 68-73, viewed 9 Sep. 2024, https://doi.org/10.26650/ASE20221206807


Harvard: Author-Date Style

Öksüz, A. and Alkan, Ş.B. and 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), pp. 68-73. https://doi.org/10.26650/ASE20221206807 (9 Sep. 2024).


MLA

Öksüz, Abdullah, and Şenay Burçin Alkan and Elif Didem Örs. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus).” Aquatic Sciences and Engineering, vol. 38, no. 1, 2023, pp. 68-73. [Database Container], https://doi.org/10.26650/ASE20221206807


Vancouver

Öksüz A, Alkan ŞB, Örs ED. The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus). Aquatic Sciences and Engineering [Internet]. 9 Sep. 2024 [cited 9 Sep. 2024];38(1):68-73. Available from: https://doi.org/10.26650/ASE20221206807 doi: 10.26650/ASE20221206807


ISNAD

Öksüz, Abdullah - Alkan, ŞenayBurçin - Örs, ElifDidem. “The Effect of Improper Packaging on Moisture and Fatty Acid Composition in Frozen Bluefin Tuna (Thynnus Thynnus)”. Aquatic Sciences and Engineering 38/1 (Sep. 2024): 68-73. https://doi.org/10.26650/ASE20221206807



TIMELINE


Submitted19.12.2022
Accepted06.12.2022
Published Online20.01.2023

LICENCE


Attribution-NonCommercial (CC BY-NC)

This license lets others remix, tweak, and build upon your work non-commercially, and although their new works must also acknowledge you and be non-commercial, they don’t have to license their derivative works on the same terms.


SHARE




Istanbul University Press aims to contribute to the dissemination of ever growing scientific knowledge through publication of high quality scientific journals and books in accordance with the international publishing standards and ethics. Istanbul University Press follows an open access, non-commercial, scholarly publishing.