ArticleFood chemistry: X2025
Changes in quality characteristics of yellowfin tuna (
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- Divergent metabolic shifts of lactic acid bacteria strains shape the quality and predicted antioxidant mechanisms of a fermented fish-rice matrix (Yucha).Food chemistry: X · 2026Article
- Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures.Foods (Basel, Switzerland) · 2026Article
- Bio-based trifunctional integration strategies for aquatic products during frozen storage: Synergistic mechanisms and perspectives.Food chemistry: X · 2026Review
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Authors and funding
8 authors.
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Abstract
As a marine high-fat fish, yellowfin tuna is prone to quality deterioration during storage. In this study, dynamic changes in quality indicators and lipid profiles of yellowfin tuna fillets during cold storage at 4 °C, as well as their correlations, were investigated. Results showed a gradual deterioration of fillet quality with time, as evidenced by darkening color, softening texture, increased centrifugation loss, elevated K value, heightened microorganisms, reduced sensory score, and severe protein and lipid oxidation. Through LC-MS/MS-based lipidomics analyses, 665 lipid species from 29 subclasses were detected in fillets, with significant differences observed in the lipid profiles between fillets stored for varying storage times. Moreover, a total of 16 key differentially abundant lipids (DALs) were identified as potential lipid biomarkers of freshness. Correlation analysis further revealed a strong relationship between these DALs and quality characteristics. Overall, this work will offer valuable insights for the efficient storage of yellowfin tuna fillets.
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