Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage.

• PONG CHING-YUNG

  Department of Food Science, National Taiwan Ocean University

• CHIOU TZE-KUEI

  Department of Food Science, National Taiwan Ocean University

• HO MING-LANG

  Department of Food Science, National Taiwan Ocean University

• JIANG SHANN-TZONG

  Department of Food Science, National Taiwan Ocean University

抄録

Bluefin tuna (Thunnus thynnus) meat, wrapped with or without polyethylene film, was stored at 4°C and relative humidity of 100%. Decrease in Hunter's ‘a’ and increase in ‘L’ were observed in both samples during 120 h storage. Metmyoglobin (metMb) reductase activity of both samples decreased, while the metMb increased with the duration of storage. The nicotinamide adenine dinucleotide (NADH) of tuna meat increased during the first 56-80 h of storage, but decreased again during the further storage. Although the nicotinamide adenine dinucleotide phosphate (NADPH) of both wrapped and unwrapped samples decreased with the duration of storage, the total amount of NADH and NADPH seemed to remain at a constant level during the first 80 h storage and then significantly decreased during further storage. The metMb reductase is an important factor affecting the accumulation of metMb of refrigerated tuna.

収録刊行物

• Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ

  Ｆｉｓｈｅｒｉｅｓ　ｓｃｉｅｎｃｅ 66 (2), 384-389, 2000

  公益社団法人 日本水産学会

キーワード

• meat color
• metmyoglobin
• metmyoglobin reductase
• nicotinamide adenine dinucleotide phosphate
• shelf life
• tuna

詳細情報

• CRID: 1390282679405684224
• NII論文ID: 130003742242
• NII論文ID: 30014677490
• NII論文ID: 10004858327
• NII書誌ID: AA10993718
• DOI: 10.1046/j.1444-2906.2000.00059.x
• ISSN: 14442906
• ISSN: 09199268
• NDL書誌ID: 5384381
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I5384381
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可