BIOCHEMICAL DIFFERENCES BETWEEN THE RED AND WHITE MEAT OF TUNA AND CHANGES IN QUALITY DURING FREEZING AND STORAGE.

Abstract

The differences between the white and red (dark) meat of
tuna (Katsuwonus pelamfs) in chemical, physical and organoleptic
aspects and the rate and pattern of spoilage during
freezing and subsequent storage are discussed in this communication"
In an the indices studied distinct difference is seen
between the white and red meat as wen as in the head, middle
and tail portions of the same fish" The characteristic colour
of tuna meat is due to the presence of haemoglobin and
myoglobin, the concentrations of which are about 5 times more
in red meat than in white meat. The shelf-life of the frozen
material varies with the type of the pack, that is, whole
fish >chunks > fillets; the fillets being adversely affected during
frozen storage"