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

Submitted: 1 August 2017
Accepted: 14 January 2019
Published: 1 October 2019
Abstract Views: 1047
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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.
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 Jul. 17];8(3). Available from: https://www.pagepressjournals.org/ijfs/article/view/6971