β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)
https://doi.org/10.4081/ijfs.2019.6971
Submitted: 1 August 2017
Accepted: 14 January 2019
Published: 1 October 2019
Accepted: 14 January 2019
Abstract Views: 1027
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All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.
Changes in the β-hydroxyacyl-CoAdehydrogenase (HADH) activity of fresh and frozen-thawed Yellowfin tuna were examined. A statistical approach to HADH activities determined in press juice allowed to set a critical value to differentiate fresh from frozen-thawed Yellowfin tuna: the threshold value was 3.7 U mL-1 at the probability level of 1%. The analysis of 37 tuna (not ready to eat) sampled on retail revealed the unconformity to labelling of 4 samples. A simple statistical algorithm was built to get probabilities from observed values on tuna of being or not frozen/thawed.
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Bernardi C, Tirloni E, Stella S, Anastasio A, Cattaneo P, Colombo F. β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares). Ital J Food Safety [Internet]. 2019 Oct. 1 [cited 2024 Apr. 25];8(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/6971
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