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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37209

Title: Effect of polyethylene package on the metmyoglobin reductase activity and color of tuna muscle during low temperature storage
Authors: CHING-YUNG PONG;TZE-KUEI CHIOU;MING-LANG HO;SHANN-TZONG JIANG
Contributors: 國立臺灣海洋大學:食品科學系
Keywords: meat color;metmyoglobin;metmyoglobin reductase;nicotinamide adenine dinucleotide phosphate;shelf life;tuna
Date: 2000-04
Issue Date: 2016-01-14T07:04:32Z
Publisher: Fisheries Science
Abstract: Abstract:Bluefin tuna (Thunnus thynnus) meat, wrapped with or without polyethylene film, was stored at 4°C and relative humidity of 100%. Decrease in Hunter’s ‘a’ and increase in ‘L’ were observed in both samples during 120 h storage. Metmyoglobin (metMb) reductase activity of both samples decreased, while the metMb increased with the duration of storage. The nicotinamide adenine dinucleotide (NADH) of tuna meat increased during the first 56–80 h of storage, but decreased again during the further storage. Although the nicotinamide adenine dinucleotide phosphate (NADPH) of both wrapped and unwrapped samples decreased with the duration of storage, the total amount of NADH and NADPH seemed to remain at a constant level during the first 80 h storage and then significantly decreased during further storage. The metMb reductase is an important factor affecting the accumulation of metMb of refrigerated tuna.
Relation: 66(2)
URI: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/37209
Appears in Collections:[食品科學系] 期刊論文

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