Food Chem X. 2024 Aug 5;23:101705. doi: 10.1016/j.fochx.2024.101705. eCollection 2024 Oct 30.
ABSTRACT
Freezing is one of the most commonly used preservation methods for Bluefin tuna (Thunnus orientalis). However, repeated freezing and thawing would inevitably occur due to the temperature fluctuation, leading to the microstructure damage, lipid oxidation and protein integrity decline of tuna muscle without notable visual appearance change. In this study, we used a rapid evaporative ionization mass spectrometry (REIMS) technique for the real-time determination of the extent of repeated freezing and thawing cycles in tuna fillets. We found significant variance in the relative abundance of fatty acids between bluefin tuna and its fresh counterpart following freeze-thaw cycles. Meanwhile, the difference is statistically significant (p < 0.05). The quality of tuna remains largely unaffected by a single freeze-thaw cycle but significantly deteriorates after freeze-thaw cycles (freeze-thaw count ≥2), and the relative fatty acid content of the ionized aerosol analysis in the REIMS system positively correlated with the number of freeze-thaw cycles. Notably, palmitic acid (C 16:0, m/z 255.23), oleic acid (C 18:1, m/z 281.24), and docosahexaenoic acid (C 22:6, m/z 327.23) displayed the most pronounced changes within the spectrum of fatty acid groups.
PMID:39229614 | PMC:PMC11369502 | DOI:10.1016/j.fochx.2024.101705
