Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (<i>Thunnus orientalis</i>)

Ming-Chih Huang; Shu-Chi Cho; Yoshihiro Ochiai; Shugo Watabe

doi:doi:10.11648/j.ijnfs.20170605.14

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Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis)

Ming-Chih Huang, Shu-Chi Cho, Yoshihiro Ochiai, Shugo Watabe

Published in International Journal of Nutrition and Food Sciences (Volume 6, Issue 5)

Received: 20 May 2017 Accepted: 31 July 2017 Published: 22 August 2017

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Abstract

Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.

Published in	International Journal of Nutrition and Food Sciences (Volume 6, Issue 5)
DOI	10.11648/j.ijnfs.20170605.14
Page(s)	203-210
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2017. Published by Science Publishing Group

Keywords

Burnt Meat, Bluefin Tuna, Antioxidant Activity, Lipid Oxidation

References

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APA Style

Ming-Chih Huang, Shu-Chi Cho, Yoshihiro Ochiai, Shugo Watabe. (2017). Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis). International Journal of Nutrition and Food Sciences, 6(5), 203-210. https://doi.org/10.11648/j.ijnfs.20170605.14

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ACS Style

Ming-Chih Huang; Shu-Chi Cho; Yoshihiro Ochiai; Shugo Watabe. Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis). Int. J. Nutr. Food Sci. 2017, 6(5), 203-210. doi: 10.11648/j.ijnfs.20170605.14

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AMA Style

Ming-Chih Huang, Shu-Chi Cho, Yoshihiro Ochiai, Shugo Watabe. Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis). Int J Nutr Food Sci. 2017;6(5):203-210. doi: 10.11648/j.ijnfs.20170605.14

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@article{10.11648/j.ijnfs.20170605.14,
  author = {Ming-Chih Huang and Shu-Chi Cho and Yoshihiro Ochiai and Shugo Watabe},
  title = {Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {5},
  pages = {203-210},
  doi = {10.11648/j.ijnfs.20170605.14},
  url = {https://doi.org/10.11648/j.ijnfs.20170605.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170605.14},
  abstract = {Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.},
 year = {2017}
}

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TY  - JOUR
T1  - Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis)
AU  - Ming-Chih Huang
AU  - Shu-Chi Cho
AU  - Yoshihiro Ochiai
AU  - Shugo Watabe
Y1  - 2017/08/22
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170605.14
DO  - 10.11648/j.ijnfs.20170605.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 203
EP  - 210
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170605.14
AB  - Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.
VL  - 6
IS  - 5
ER  -

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Author Information

Ming-Chih Huang

Department of Biological Sciences and Technology, National University of Tainan, Tainan, Taiwan, R. O. C
Shu-Chi Cho

Department of Biological Sciences and Technology, National University of Tainan, Tainan, Taiwan, R. O. C
Yoshihiro Ochiai

Graduate School of Agricultural Science, Tohoku University, Aramaki Aoba, Aoba-ku, Sendai, Japan
Shugo Watabe

School of Marine Biosciences, Kitasato University, Minami-ku, Sagamihara, Japan

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APA Style

Ming-Chih Huang, Shu-Chi Cho, Yoshihiro Ochiai, Shugo Watabe. (2017). Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis). International Journal of Nutrition and Food Sciences, 6(5), 203-210. https://doi.org/10.11648/j.ijnfs.20170605.14

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ACS Style

Ming-Chih Huang; Shu-Chi Cho; Yoshihiro Ochiai; Shugo Watabe. Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis). Int. J. Nutr. Food Sci. 2017, 6(5), 203-210. doi: 10.11648/j.ijnfs.20170605.14

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AMA Style

Ming-Chih Huang, Shu-Chi Cho, Yoshihiro Ochiai, Shugo Watabe. Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis). Int J Nutr Food Sci. 2017;6(5):203-210. doi: 10.11648/j.ijnfs.20170605.14

Copy | Download

@article{10.11648/j.ijnfs.20170605.14,
  author = {Ming-Chih Huang and Shu-Chi Cho and Yoshihiro Ochiai and Shugo Watabe},
  title = {Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis)},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {6},
  number = {5},
  pages = {203-210},
  doi = {10.11648/j.ijnfs.20170605.14},
  url = {https://doi.org/10.11648/j.ijnfs.20170605.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20170605.14},
  abstract = {Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.},
 year = {2017}
}

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TY  - JOUR
T1  - Evaluation of Biochemical Properties of Burnt and Normal Meat in Pacific Bluefin Tuna (Thunnus orientalis)
AU  - Ming-Chih Huang
AU  - Shu-Chi Cho
AU  - Yoshihiro Ochiai
AU  - Shugo Watabe
Y1  - 2017/08/22
PY  - 2017
N1  - https://doi.org/10.11648/j.ijnfs.20170605.14
DO  - 10.11648/j.ijnfs.20170605.14
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 203
EP  - 210
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20170605.14
AB  - Burnt meat is one of the unusual meats often occurring in tuna species. In order to reveal the biochemical properties of burnt meat in tuna, burnt meat and normal meat samples were collected to examine the quality parameter including pH, color parameters, lactic acid content, the activities of antioxidant enzymes, and the levels of thiobarbituric acid reactive substances (TBARS) and scavenging 2,2-diphenyl-1-picrylhydrazyl (DPPH) radicals. The results showed pH was significantly lower in burnt meat than in normal meat, and the lactic acid content was generally higher in burnt meat. In color parameters, the L* and b* values were higher in burnt meat. Besides, the activities of antioxidant enzymes, namely, superoxide dismutase (SOD), glutathione reductase (GR) and catalase (CAT) in normal meat were higher than those in burnt meat. TBARS levels were significantly higher in burnt meat than in normal meat. It is thus likely that strong struggle of fish throughout catch and high water temperature induce partial inactivation of these antioxidant enzymes, resulting in free radical formation which triggers the occurrence of burnt meat. This fact could be beneficial for aquaculture and livestock industry of tunas to prevent burnt meat.
VL  - 6
IS  - 5
ER  -

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