ArticleJournal of food science2026
From Fresh to Aged: Dynamics of Lipid Stability, Fatty Acid Profile, and Meat Quality of Dry-Aged Dorsal Epaxial Muscle of Mahi-Mahi (Coryphaena hippurus).
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the physicochemical and nutritional changes in mahi-mahi (Coryphaena hippurus) dorsal epaxial muscle during a 42-day dry-aging period (3°C, 83% RH, 0.8 m/s laminar airflow). While dry-aging is well-established to enhance tenderness in slaughter animals' meat, its application to seafood, particularly species with high polyunsaturated fatty acid (PUFA) content, remains scientifically underexplored due to risks of oxidative degradation. Fresh specimens were processed within 2 hours post-capture and analyzed at 0, 15, 27, and 42 days. Moisture decreased from 76.9% to 61.5%, while protein content increased from 20.9% to 35.4% due to concentration and proteolysis. Lipid oxidation of thiobarbituric acid reactive substances increased at 0.56 mg MDA/kg by day 27, indicating substantial degradation of PUFAs. Hardness initially decreased by 76% at day 15, and then partially recovered due to protein aggregation and moisture loss. Color parameters shifted toward darker (L decrease) and greenish (a decrease) tones, reflecting myoglobin oxidation. The fatty acid exhibited early lipolysis (increased oleic acid C18:1 ω-9) followed by oxidative degradation. Nutritional indices (atherogenic index, thrombogenic index, hypocholesterolemic/hypercholesterolemic fatty acid ratio) improved up to day 27, decreasing thereafter. These findings suggested that dry-aging mahi-mahi for 27 days optimized quality by balancing texture development with acceptable oxidative stability, providing a scientific basis for premium dry-aged seafood products. PRACTICAL APPLICATIONS: The study demonstrated that mahi-mahi can be commercially dry-aged for 5-27 days (3°C and 83% RH) to enhance texture. This process concentrated proteins and developed desirable sensory attributes through controlled enzymatic activity and moisture loss while maintaining nutritional quality before oxidative rancidity increased. By adopting this method, seafood producers could offer a premium, value-added product aligned with culinary additive-free trends, such as novel foods. Routine monitoring of lipid oxidation and moisture loss was recommended to ensure consistent quality. This research provided a scientifically validated approach for product diversification and market differentiation within the seafood industry.
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