Original Articles
Vol. 8 No. 3 (2019)
https://doi.org/10.4081/ijfs.2019.6971

β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)

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Received: 1 August 2017
Published: 1 October 2019
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Yellowfin tuna, Frozen - thawed tuna, HADH

Authors

Cristian Bernardi
cristian.bernardi@unimi.it
http://orcid.org/0000-0003-4946-2233 (unauthenticated)
Department of Health, Animal Science and Food Safety, University of Milan, Italy.
Erica Tirloni
Department of Health, Animal Science and Food Safety, University of Milan, Italy.
Simone Stella
Department of Health, Animal Science and Food Safety, University of Milan, Italy.
Aniello Anastasio
Department of Veterinary Medicine and Animal Production, University of Naples “Federico II”, Naples, Italy.
Patrizia Cattaneo
Department of Health, Animal Science and Food Safety, University of Milan, Italy.
Fabio Colombo
Department of Health, Animal Science and Food Safety, University of Milan, Italy.

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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1.
β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares). Ital J Food Safety [Internet]. 2019 Oct. 1 [cited 2026 Apr. 15];8(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/6971

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