ArticleFoods (Basel, Switzerland)2026
Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures.
Jianchao Deng, Tianyu Chen, Jin Huang, Chunsheng Li, Xiao Hu, Xue Zhao, Yanyan Wu, Shengjun Chen, Yongqiang Zhao
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In one paragraphArticle in Foods (Basel, Switzerland), 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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9 authors.
Jianchao DengKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Tianyu ChenKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Jin HuangCollege of Food Science & Technology, Shanghai Ocean University, Shanghai 201306, China.
Chunsheng LiKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.ORCID 0000-0003-1479-6831 Xiao HuKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Xue ZhaoKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.
Yanyan WuKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.ORCID 0000-0002-0557-3225 Shengjun ChenKey Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China.ORCID 0000-0003-0841-3857 Yongqiang ZhaoKey Laboratory of Efficient Utilization and Processing of Marine Fishery Resources of Hainan Province, Sanya Tropical Fisheries Research Institute, Sanya 572018, China.ORCID 0000-0001-8729-9583 Funding
Central Public-interest Scientific Institution Basal Research Fund 2023TD78Earmarked Fund for China Agriculture Research-Marine Fish Culture Industry CARS-46Hainan Provincial Natural Science Foundation of China 324MS129Hainan Provincial Natural Science Foundation of China 326MS0353Science and Technology special fund of Hainan Province ZDYF2024XDNY188Science and Technology special fund of Hainan Province ZDYF2024XDNY247
6 · The paper itselfAbstract
The quality of yellowfin tuna is highly vulnerable to microbial proliferation, which accelerates quality deterioration and spoilage throughout storage. In this study, the dynamic changes in biogenic amines (BAs), total volatile basic nitrogen (TVB-N), and total plate count (TPC) across a different storage temperature range of 0 to 25 °C were studied, followed by a shelf-life prediction based on kinetic models. The TPC, TVB-N, and most BAs increased significantly with increasing storage time and temperature. Correlation analysis was used as an exploratory approach and showed that only histamine and cadaverine exhibited significantly positive correlations (|r| ≥ 0.6,
Indexed as
biogenic amineshelf lifetotal plate counttotal volatile basic nitrogenyellowfin tuna
Identifiers
PMID42650522
PMCPMC13511817
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