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Influence of carbon monoxide on the colour stability of defrosted yellowfin tuna (Thunnus albacares) muscle stored under aerobic and anaerobic conditions.

Abstract:

BACKGROUND: The use of carbon monoxide (CO) and various packaging types has been suggested to improve/stabilise the colour and oxidative processes of red meats, thereby improving the retail value and revenue. The main aim of this study was to investigate the influence of packaging type and CO treatment on the colour and oxidative stability of tuna. RESULTS: The addition of CO significantly increased the redness (a(*) ) of the tuna steaks but the redness was not equally stable for all treatmen...

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Publisher copy:
10.1002/jsfa.6991

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Journal:
Journal of the science of food and agriculture
Pages:
n/a-n/a
Publication date:
2014-11-05
DOI:
EISSN:
1097-0010
ISSN:
0022-5142
URN:
uuid:77c8fef1-964f-4c5b-9021-aae98f9c9db0
Source identifiers:
489510
Local pid:
pubs:489510

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