Abstract:

Tuna has a delicious taste and is rich in myoglobin. However, it is easily deteriorated by the binding of oxygento its myoglobin. Therefore, the research on preservation methods and freshness evaluation indexes for tuna is of greatsignificance. This paper reviews several current preservation methods such as chilled storage, iced storage, superchilledstorage, frozen storage and controlled atmosphere and summarize freshness evaluation indexes such as physicochemicalindexes, sensory indexes and microbiological indexes. Some existing problems in the preservation of tuna are pointed outalong with hot topics for future research.

Key words: tuna, preservation method, freshness, evaluation index, progress