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

Cristian Bernardi; Erica Tirloni; Simone Stella; Aniello Anastasio; Patrizia Cattaneo; Fabio Colombo

doi:10.4081/ijfs.2019.6971

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

Ital J Food Saf. 2019 Oct 1;8(3):6971. doi: 10.4081/ijfs.2019.6971. eCollection 2019 Sep 30.

Authors

Cristian Bernardi¹, Erica Tirloni¹, Simone Stella¹, Aniello Anastasio², Patrizia Cattaneo¹, Fabio Colombo¹

Affiliations

¹ Department of Health, Animal Science and Food Safety, University of Milan.
² Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Naples, 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.

Keywords: Frozen-thawed tuna; HADH; Yellowfin tuna.

Grants and funding

Funding: none.