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| Main Authors: | , , , , , , , |
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| Format: | Artículo científico |
| Language: | en |
| Published: |
Food chemistry: X
2025
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| Online Access: | https://pubmed.ncbi.nlm.nih.gov/41497706/ |
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| _version_ | 1868266102699589632 |
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| author | Yu, Hui Zhao, Zhou Wu, Jiaqi You, Lilan Huang, Changwen Guo, Zhiqiang Xiao, Juan Lu, Zhiyuan |
| author_facet | Yu, Hui Zhao, Zhou Wu, Jiaqi You, Lilan Huang, Changwen Guo, Zhiqiang Xiao, Juan Lu, Zhiyuan Yu, Hui Zhao, Zhou Wu, Jiaqi You, Lilan Huang, Changwen Guo, Zhiqiang Xiao, Juan Lu, Zhiyuan |
| collection | PubMed - marine biology |
| contents | Changes in quality characteristics of yellowfin tuna () during cold storage and their correlation with lipid deterioration. Yu, Hui Zhao, Zhou Wu, Jiaqi You, Lilan Huang, Changwen Guo, Zhiqiang Xiao, Juan Lu, Zhiyuan As a marine high-fat fish, yellowfin tuna is prone to quality deterioration during storage. In this study, dynamic changes in quality indicators and lipid profiles of yellowfin tuna fillets during cold storage at 4 °C, as well as their correlations, were investigated. Results showed a gradual deterioration of fillet quality with time, as evidenced by darkening color, softening texture, increased centrifugation loss, elevated K value, heightened microorganisms, reduced sensory score, and severe protein and lipid oxidation. Through LC-MS/MS-based lipidomics analyses, 665 lipid species from 29 subclasses were detected in fillets, with significant differences observed in the lipid profiles between fillets stored for varying storage times. Moreover, a total of 16 key differentially abundant lipids (DALs) were identified as potential lipid biomarkers of freshness. Correlation analysis further revealed a strong relationship between these DALs and quality characteristics. Overall, this work will offer valuable insights for the efficient storage of yellowfin tuna fillets. |
| format | Artículo científico |
| id | pubmed_41497706 |
| institution | PubMed |
| language | en |
| publishDate | 2025 |
| publisher | Food chemistry: X |
| record_format | pubmed |
| spellingShingle | Changes in quality characteristics of yellowfin tuna () during cold storage and their correlation with lipid deterioration. Yu, Hui Zhao, Zhou Wu, Jiaqi You, Lilan Huang, Changwen Guo, Zhiqiang Xiao, Juan Lu, Zhiyuan Changes in quality characteristics of yellowfin tuna () during cold storage and their correlation with lipid deterioration. Yu, Hui Zhao, Zhou Wu, Jiaqi You, Lilan Huang, Changwen Guo, Zhiqiang Xiao, Juan Lu, Zhiyuan As a marine high-fat fish, yellowfin tuna is prone to quality deterioration during storage. In this study, dynamic changes in quality indicators and lipid profiles of yellowfin tuna fillets during cold storage at 4 °C, as well as their correlations, were investigated. Results showed a gradual deterioration of fillet quality with time, as evidenced by darkening color, softening texture, increased centrifugation loss, elevated K value, heightened microorganisms, reduced sensory score, and severe protein and lipid oxidation. Through LC-MS/MS-based lipidomics analyses, 665 lipid species from 29 subclasses were detected in fillets, with significant differences observed in the lipid profiles between fillets stored for varying storage times. Moreover, a total of 16 key differentially abundant lipids (DALs) were identified as potential lipid biomarkers of freshness. Correlation analysis further revealed a strong relationship between these DALs and quality characteristics. Overall, this work will offer valuable insights for the efficient storage of yellowfin tuna fillets. |
| title | Changes in quality characteristics of yellowfin tuna () during cold storage and their correlation with lipid deterioration. |
| url | https://pubmed.ncbi.nlm.nih.gov/41497706/ |