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

  • Cristian Bernardi | cristian.bernardi@unimi.it Department of Health, Animal Science and Food Safety, University of Milan, Italy. http://orcid.org/0000-0003-4946-2233
  • 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.

Abstract

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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Published
2019-10-01
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Original Articles
Keywords:
Yellowfin tuna, Frozen - thawed tuna, HADH
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How to Cite
Bernardi, C., Tirloni, E., Stella, S., Anastasio, A., Cattaneo, P., & Colombo, F. (2019). β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares). Italian Journal of Food Safety, 8(3). https://doi.org/10.4081/ijfs.2019.6971

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