Fresh-keeping Effects of Different Packaging Treatment on Tuna (Thunnus thynnus)
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Abstract:
To slow browning, reduce drip loss, and extend shelf life during cold storage of tuna (Thunnus obesus), fresh-keeping experiments were conducted during cold storage (0±1 ℃) involving air packaging (control), vacuum packaging, modified atmosphere packaging (MAP; 60% CO2+10% O2+30% N2), and biological antioxidants combined with MAP (60% CO2+10% O2+30% N2). Sensory evaluation was conducted, and the values of redness (a*), metmyoglobin content, drip loss, K-value, total volatile base nitrogen (TVB-N), 2-thiobarbituric acid, and total viable count (TVC) were measured. Results indicated that the biological antioxidants combined with MAP maintained tuna quality better than the other methods. After 8 d of storage, the TVC and TVB-N values were 3.74 log CFU/g and 21.3 mg/100 g, respectively, which were still lower than the limit for eating raw tuna. Compared with other MAP groups, biological antioxidants combined with MAP were capable of effectively delaying browning and reducing drip loss, thereby extending the shelf life of tuna during storage at 0±1 ℃.
