Abstract:

By simulating temperature variations during the logistical process, color value, texture analysis, waterholding
capacity, TBA value, TVB-N value and salt soluble protein content in Thunnus obesus were measured. The aim
of this study is to explore the variations of Thunnus obesus quality and underlying mechanisms. The results showed that
temperature variations during storage could lead to a sharp degradation of meat quality, and brown stains were manifested
as weak brightness and dark redness. Larger temperature variations could result in a more serious deterioration in waterholding
capacity, TBA value, TVB-N value and salt soluble protein content as well as a more notable degradation. Thunnus
obesus stored at －55, －18 ℃ and 0 ℃ for 10, 20 d and 1 d showed the most notable degradation with a* value of 5.035 ,
water-holding capacity of 60.04%, TBA value of 9.47 mg/100 g, TVB-N value of 19.52 mg/100 g and salt soluble protein
content of 84.32 mg/g. In conclusion, in order to keep superior quality of tuna meat during its logistical process, ultra-low
temperature without temperature fluctuation is recommended

Key words: Thunnus obesus, logistics, temperature fluctuation, quality property