β-hydroxyacyl-CoA-dehydrogenase activity differentiates unfrozen from frozen-thawed Yellowfin tuna (Thunnus albacares)-Reference-Cited by-同舟云学术

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

Published:2019-10-01 Issue:3 Volume:8 Page:
ISSN:2239-7132
Container-title:Italian Journal of Food Safety
language:
Short-container-title:Ital J Food Safety

Author:

Bernardi Cristian^ORCID,Tirloni Erica,Stella Simone,Anastasio Aniello,Cattaneo Patrizia,Colombo Fabio

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.

Publisher

PAGEPress Publications

Subject

Food Science

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