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

Journal article

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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Authors: Neethling, N; Hoffman, L; Britz, T; O'Neill, B

• Journal: Journal of the science of food and agriculture
• Pages: n/a-n/a
• Publication date: 2014-11-01
• DOI: 10.1002/jsfa.6991
• EISSN: 1097-0010
• ISSN: 0022-5142
• Language: English
• Keywords: yellowfin tuna; lipid oxidation; carbon monoxide; carboxymyoglobin; colour stability; protein oxidation