Evolution of tissue microstructure, protein properties, and oxidative stability of salted bigeye tuna (Thunnus obesus) meat during frozen storage
Qingqing Jiang, Naho Nakazawa, Yaqin Hu, Xichang Wang, Kazufumi Osako, Emiko Okazaki
Topics & Concepts
TunaSaltingThunnusLipid oxidationChemistryYellowfin tunaFood scienceMyoglobinIce crystalsFisheryBiochemistryBiologyAntioxidantFish <Actinopterygii>PhysicsOpticsMeat and Animal Product QualityAquaculture Nutrition and GrowthFood Industry and Aquatic Biology