Effects of Chilled Storage, Freezing Rates, and Frozen Storage Temperature on Lipid Oxidation in Meat Blocks from Cultured Bluefin Tuna Thunnus thynnus

References

• Ackman, R. G. 1974. Marine lipids and fatty acids in human nutrition. In: Fishery Products. Ackman, R. G. (Ed.). London, UK: Fishing News. Pp. 112–131.
   Google Scholar
• Ayala, M. D., López Albors, O., Blanco, A., García Alcázar, A., Abellán, E., Ramírez Zarzosa, G., and Gil, F. 2005. Structural and ultrastructural changes on muscle tissue of sea bass, Dicentrarchus labrax L., after cooking and freezing. Aquaculture 250: 215–231.
   Web of Science ®Google Scholar
• Badii, F., and Howell, N. K. 2002. Effect of antioxidants, citrate, and cryoprotectants on protein denaturation and texture of frozen cod (Gadus morhua). J. Agric. Food Chem. 50: 2053–2061.
   PubMed Web of Science ®Google Scholar
• Bito, M. 1968. Studies on the retention of meat color of frozen tuna. V. Effect of freezing rate. Bull. Japan Soc. Sci. Fish. 34: 608–612.
   Google Scholar
• Careche, M., Herrero, A. M., Rodriguez-Casado, A., Del Mazo, M. L., and Carmona, P. 1999. Structural changes of hake (Merluccius merluccius L.) Fillets: Effects of freezing and frozen storage. J. Agric. Food Chem. 47: 952–959.
   PubMed Web of Science ®Google Scholar
• Chiba, T., Takazawa, M., and Fujimoto, K. 1989. A simple method for estimating carbonyl content in peroxide-containing oil. J. Am. Oil Chem. Soc. 66: 1588–1592.
   Web of Science ®Google Scholar
• Cho, S.-Y., Endo, Y., Fujimoto, K., and Kaneda, T. 1989. Oxidative deterioration of lipids in salted and dried sardine during storage at 5°C. Nippon Suisan Gakk. 55: 541–544.
   Web of Science ®Google Scholar
• Chow, C.-J., Ochiai, Y., and Watabe, S. 2004. Effect of frozen temperature on autoxidation and aggregation of bluefin tuna myoglobin in solution. J. Food Biochem. 28: 123–134.
   Web of Science ®Google Scholar
• Chow, C.-J., Ochiai, Y., Watabe, S., and Hashimoto, K. 1989. Reduced stability and accelerated autoxidation of tuna myoglobin in association with freezing and thawing. J. Agric. Food Chem. 37: 1391–1395.
   Web of Science ®Google Scholar
• deMan, J. M. 1999. Water: Freezing and ice structure. In: Principles of Food Chemistry. deMan, J. M. (Ed.). New York, NY: Springer. Pp. 14–22.
   Google Scholar
• Fauconneau, B., Alami-Durante, H., Laroche, M., Marcel, J., and Vallot, D. 1995. Growth and meat quality relations in carp. Aquaculture 129: 265–297.
   Web of Science ®Google Scholar
• Ferdinandusse, S., Denis, S., van Berkel, E., Dacremont, G., and Wanders, R. J. A. 2000. Peroxisomal fatty acid oxidation disorders and 58 kDa sterol carrier protein X (SCPx): Activity measurements in liver and fibroblasts using a newly developed method. J. Lipid Res. 41: 336–342.
   PubMed Web of Science ®Google Scholar
• Fitz-Gerald, C. H., and Bremner, H. A. 1998. The oxidative stability of chilled and frozen pilchards used as feed for captive southern bluefin tuna. J. Aquat. Food Prod. T. 7: 27–44.
   Google Scholar
• Folch, J., Lees, M., and Stanley, G. H. S. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Biol. Chem. 226: 497–509.
   PubMed Web of Science ®Google Scholar
• Frankel, E. N. 1998a. Foods. In: Lipid Oxidation. Frankel, E. N. (Ed.). Bridgwater, UK: The Oily Press. Pp. 338–344.
   Google Scholar
• Frankel, E. N. 1998b. Method to determine extent of oxidation. In: Lipid Oxidation. Frankel, E. N. (Ed.). Bridgwater, UK: The Oily Press. Pp. 99–108.
   Google Scholar
• García, M. L., Martín-Benito, J., Solas, M. T., and Fernández, B. 1999. Ultrastructure of the myofibrillar component in cod (Gadus morhua L.) and hake (Merluccius merluccius L.) stored at −20°C as a function of time. J. Agric. Food Chem. 47: 3809–3815.
   PubMed Web of Science ®Google Scholar
• Guillen, M. D., and Goicoechea, E. 2008. Toxic oxygenated α, β-unsaturated aldehydes and their study in foods: A review. Crit. Rev. Food Sci. Nutr. 48: 119–136.
   PubMed Web of Science ®Google Scholar
• Hashimoto, K., and Watabe, S. 1983. Changes in color and water holding capacity of tuna meat during frozen storage. Bull. Japan Soc. Sci. Fish. 49: 203–206.
   Google Scholar
• Japanese Ministry of Agriculture. 2011. XI Fishery—4: Fishery and aquaculture production. In: The 88th Statistical Yearbook of Ministry of Agriculture, Forestry and Fisheries. Retrieved from http://www.maff.go.jp/e/tokei/kikaku/nenji_e/88nenji/index.html
   Google Scholar
• Japanese Ministry of Finance. 2011. Albacore and Tuna: Trade Statistics of Japan. Retrieved from http://www.customs.go.jp/toukei/srch/indexe.html
   Google Scholar
• Kaneniwa, M., Yokoyama, M., Murata, Y., and Kuwahara, R. 2004. Enzymatic hydrolysis of lipids in muscle of fish and shellfish during cold storage. Adv. Exp. Med. Biol. 542: 113–119.
   PubMed Web of Science ®Google Scholar
• Kasahara, K., and Nisaibori, K. 1978. Volatile components of “Kusaya.” Bull. Japan Soc. Sci. Fish. 44: 385–387.
   Google Scholar
• Kramer, J. K. G. 1997. A rapid method for the determination of vitamin E forms in tissues and diet by high-performance liquid chromatography using a normal-phase diol column. Lipids 32: 323–330.
   PubMed Web of Science ®Google Scholar
• Lenz, M. L., Hughes, H., Mitchell, J. R., Via, D. P., Guyton, J. R., Taylor, A. A., Gotto, A. M., and Smith, C. V. 1990. Lipid hydroperoxy and hydroxy derivatives in copper-catalyzed oxidation of low density lipoprotein. J. Lipid Res. 31: 1043–1050.
   PubMed Web of Science ®Google Scholar
• Leonarduzzi, G., Gamba, P., Gargiulo, S., Biasi, F., and Poli, G. 2012. Inflammation-related gene expression by lipid oxidation-derived products in the progression of atherosclerosis. Free Radic. Biol. Med. 52: 19–34.
   PubMed Web of Science ®Google Scholar
• Lewis, J. G., Hamilton, T., and Adams, D. O. 1986. The effect of macrophage development on the release of reactive oxygen intermediates and lipid oxidation products, and their ability to induce oxidative DNA damage in mammalian cells. Carcinogenesis 7: 813–818.
   PubMed Web of Science ®Google Scholar
• Li, J., Zhang, L. L., Liu, Q. H., Xu, X. Z., Xiao, Z. Z., Ma, D. Y., Xu, S. H., and Xue, Q. Z. 2009. Extra- and intra-cellular ice formation of red sea bream (Pagrus major) embryos at different cooling rates. Cryobiology 59: 48–53.
   PubMed Web of Science ®Google Scholar
• Long, E. K., and Picklo, M. J., Sr. 2010. Trans-4-hydroxy-2-hexenal, a product of n-3 fatty acid peroxidation: Make some room HNE… Free Radic. Biol. Med. 49: 1–8.
   Google Scholar
• Mishima, T., Nonaka, T., Okamoto, A., Tsuchimoto, M., Ishiya, T., Tachibana, K., and Tsuchimoto, M. 2005. Influence of storage temperatures and killing procedures on post-mortem changes in the muscle of horse mackerel caught near Nagasaki Prefecture, Japan. Fish. Sci. 71: 187–194.
   Web of Science ®Google Scholar
• Moriya, H., Kuniminato, T., Hosokawa, M., Fukunaga, K., Nishiyama, T., and Miyashita, K. 2007. Oxidative stability of salmon and herring roe lipids and their dietary effect on plasma cholesterol levels of rats. Fish. Sci. 73: 668–674.
   Web of Science ®Google Scholar
• Nakamura, T., and Maeda, H. 1991. A simple assay for lipid hydroperoxides based on triphenylphosphine oxidation and high-performance liquid chromatography. Lipids 26: 765–768.
   PubMed Web of Science ®Google Scholar
• Nakamura, T., and Toyomizu, M. 1977. Lipid degradation products capable of reacting with amino acid idetification of 4-hydroxy-2-hexenal, 9-formyl methyl-8-nonenoate, and 10-formyl metyl -9-decenoate from autoxidized methyl linolenate. Bull. Japan Soc. Sci. Fish. 43: 1097–1104.
   Google Scholar
• Perez, J. M., Arenas, F. A., Pradenas, G. A., Sandoval, J. M., and Vasquez, C. C. 2008. Escherichia coli YqhD exhibits aldehyde reductase activity and protects from the harmful effect of lipid peroxidation-derived aldehydes. J. Biol. Chem. 283: 7346–7353.
   PubMed Web of Science ®Google Scholar
• Ravussin, E., Bogardus, C., Scheidegger, K., LaGrange, B., Horton, E. D., and Horton, E. S. 1986. Effect of elevated FFA on carbohydrate and lipid oxidation during prolonged exercise in humans. J. Appl. Physiol. 60: 893–900.
   PubMed Web of Science ®Google Scholar
• Surh, J., and Kwon, H. 2003. Simultaneous determination of 4-hydroxy-2-alkenals, lipid peroxidation toxic products. Food Addit. Contam. 20: 325–330.
   PubMed Web of Science ®Google Scholar
• Surh, J., and Kwon, H. 2005. Estimation of daily exposure to 4-hydroxy-2-alkenals in Korean foods containing n-3 and n-6 polyunsaturated fatty acids. Food Addit. Contam. 22: 701–708.
   PubMedGoogle Scholar
• Takiguchi, A. 1987. Lipid oxidation and hydrolysis in dried anchovy products during drying and storage. Bull. Japan Soc. Sci. Fish. 53: 1463–1469.
   Web of Science ®Google Scholar
• Takiguchi, A. 1989. Effect of NaCl on the oxidation and hydrolysis of lipids in salted sardine fillets during storage. Bull. Japan Soc. Sci. Fish. 55: 1649–1654.
   Web of Science ®Google Scholar
• Tanaka, R., Naiki, K., Tsuji, K., Nomata, H., Sugiura, Y., Matsushita, T., and Kimura, I. 2013a. Effect of antioxidative treatments on lipid oxidation in skinless fillet of Pacific saury Cololabis saira in frozen storage. J. Food Process. Pres. 37: 325–334.
   Web of Science ®Google Scholar
• Tanaka, R., Sugiura, Y., and Matsushita, T. 2013b. Simultaneous identification of 4-hydroxy-2-hexenal and 4-hydroxy-2-nonenal in foods by pre-column fluorigenic labeling with 1,3-cyclohexanedione and reversed-phase high-performance liquid chromatography with fluorescence detection. J. Liq. Chromatogr. R. T. 36: 881–896.
   Web of Science ®Google Scholar
• Tanaka, R., Shigeta, K., Sugiura, Y., Hatate, H., and Matsushita, T. 2014. Accumulation of hydroxyl lipids and 4-hydroxy-2-hexenal in live fish infected with fish diseases. Lipids 49: 385–396.
   PubMed Web of Science ®Google Scholar
• Tanito, M., Elliott, M. H., Kotake, Y., and Anderson, R. E. 2005. Protein modifications by 4-hydroxynonenal and 4-hydroxyhexenal in light-exposed rat retina. Invest. Ophthalmol. Vis. Sci. 46: 3859–3868.
   PubMed Web of Science ®Google Scholar
• Thiyam, U., Stöckmann, H., and Schwarz, K. 2006. Antioxidant activity of rapeseed phenolics and their interactions with tocopherols during lipid oxidation. J. Am. Oil Chem. Soc. 83: 523–528.
   Web of Science ®Google Scholar
• Van Kuijk, F. J. G. M., Holte, L. L., and Dratz, E. A. 1990. 4-Hydroxyhexenal: A lipid peroxidation product derived from oxidized docosahexaenoic acid. Biochim. Biophys. Acta 1043: 116–118.
   PubMed Web of Science ®Google Scholar
• Yamada, S., Funada, T., Shibata, N., Kobayashi, M., Kawai, Y., Tatsuda, E., Furuhata, A., and Uchida, K. 2004a. Protein-bound 4-hydroxy-2-hexenal as a marker of oxidized n-3 polyunsaturated fatty acids. J. Lipid Res. 45: 626–634.
   PubMed Web of Science ®Google Scholar
• Yamada, S., Funada, T., Shibata, N., Kobayashi, M., Kawai, Y., Tatsuda, E., Furuhata, A., and Uchida, K. 2004b. Protein-bound 4-hydroxy-2-hexenal as a marker of oxidized n-3 polyunsaturated fatty acids. J. Lipid Res. 45: 626–634.
   PubMed Web of Science ®Google Scholar