碩士 / 國立臺南大學 / 生物科技學系碩士班 / 104 / From April to July, the Pacific bluefin tuna (Thunnus orientalis) will migrate to Taiwan's east coast every year. The bluefin tuna is one of the important fishery species in Taiwan. Since bluefin tuna taste good, it often as sashimi and other Japanese cuisine advanced ingredients. It is important for meat colors of bluefin tuna, red meat is fresh and quality assurance. But the Donggang fishermen legend meat that presents a pale, soft and a little sour of tuna meat known as "burnt meat" (pronounced Taiwanese to Sik-Bah). Burnt meat is an abnormal, often occurs in the case of tuna muscle. It is characterized by its obviously pale muscle, and the texture lacks flexibility with its flavor and tastes being a little sour and rancid. This paper aims to explore the characteristics and the biochemical property of burnt meat in Pacific bluefin tuna caught off the coast of Taiwan.
In order to know the characteristics and biochemical properties of burnt meat in Pacific bluefin tuna, interviews for 30 tuna related workers for some questions of burnt meat properties, and 15 burnt meat and 15 normal meat samples were collected to examine the quality parameter including pH value, lactic acid content, color values (L*, a* and b*), activities of antioxidant enzymes, thiobarbituric acid reactive substances (TBARS), the level of scavenging 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals. and electrophoresis.
The results of interview by Donggang fishermen show that the property of burnt meat including pale (90%), soft (70%), sour (60%), rancid (47%). May cause cooked meat at a temperature factor was the highest (93%), followed by storage mode (53%), the period time of death (47%), sun or moon irradiation (30%), gender impact (30%), species strain (27 %), death struggle (20%). The results of the biochemical properties showed that the L* (39.4±3.7 vs. 30.1±4.6) and b* (13.1±2.8 vs. 8.2±3.4) values were higher in burnt meat. The pH value was significantly lower in burnt meat than normal meat (5.6±0.1 vs. 6.0 ± 0.1) (P<0.001), and the lactic acid content was generally higher in burnt meat (2.12±0.24 vs 1.69±0.28). The SDS-PAGE electrophoresis analysis was shown near 50 kDa protein band degradation. Additionally, TBARS value was significantly higher in burnt meat than normal meat (14.1±4.3 vs. 9.3±3.0). Besides, the activities of antioxidant enzymes in normal meat were higher than burnt meat, namely, superoxide dismutase (SOD) (11.1±1.2 vs. 12.5±1.3), catalase (CAT) (0.876±0.095 vs. 0.953±0.113) and glutathione reductase (GR) (5.1±1.7 vs. 6.6±1.9), respectively.
It was considered that strong struggle after catch might be the factor that would cause the burnt meat in bluefin tuna, and the activities of antioxidant enzymes also play a crucial role in preventing lipid peroxidation in muscle.
| Identifer | oai:union.ndltd.org:TW/104NTNT0111006 |
| Date | January 2016 |
| Creators | CHO, SHU-CHI, 卓書齊 |
| Contributors | HUANG MING-CHIH, 黃銘志 |
| Source Sets | National Digital Library of Theses and Dissertations in Taiwan |
| Language | zh-TW |
| Detected Language | English |
| Type | 學位論文 ; thesis |
| Format | 88 |
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