Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>)
In this study, to investigate the quality of wild and farmed frozen southern bluefin tuna, physicochemical analyses and sensory evaluations were conducted. Principal component analysis was then performed using the results obtained to examine the correlation between the bluefin tuna’s taste character...
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2024-11-01
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| author | Hiroki Kashikura Masafumi Yagi Yusa Nakamura Akira Sakai Kigen Takahashi Seiichi Hiratsuka Keiichi Goto |
| author_facet | Hiroki Kashikura Masafumi Yagi Yusa Nakamura Akira Sakai Kigen Takahashi Seiichi Hiratsuka Keiichi Goto |
| author_sort | Hiroki Kashikura |
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| description | In this study, to investigate the quality of wild and farmed frozen southern bluefin tuna, physicochemical analyses and sensory evaluations were conducted. Principal component analysis was then performed using the results obtained to examine the correlation between the bluefin tuna’s taste characteristics and physicochemical properties. The sensory evaluation suggested differences in texture and acidity between wild and farmed fish, whereas the principal component analysis indicated differences in fatty acid and amino acid composition. Wild fish contained higher levels of docosahexaenoic acid and monounsaturated fatty acids, while farmed fish had higher levels of saturated fatty acids. Regarding free amino acids and dipeptides, wild fish had higher levels of anserine and alanine, whereas farmed fish showed higher levels of glutamine and histidine, and acidity was observed in farmed fish. Furthermore, based on the results of the principal component analysis, it was inferred that the content of inosinic acid, which is considered an umami component in fish, may have a low impact on palatability. These factors were suggested to influence the differences between wild and farmed tuna. |
| format | Article |
| id | doaj-art-3f5ae610185742609d13f61c8f38d066 |
| institution | Kabale University |
| issn | 2410-3888 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | MDPI AG |
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| series | Fishes |
| spelling | doaj-art-3f5ae610185742609d13f61c8f38d0662024-12-27T14:25:52ZengMDPI AGFishes2410-38882024-11-0191247310.3390/fishes9120473Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>)Hiroki Kashikura0Masafumi Yagi1Yusa Nakamura2Akira Sakai3Kigen Takahashi4Seiichi Hiratsuka5Keiichi Goto6Graduate School of Marine Science and Technology, Tokai University, 3-20-1 Orido, Shimizu-ku, Shizuoka 424-8610, JapanDepartment of Fisheries, Faculty of Oceanography, Tokai University, 3-20-1 Orido, Shimizu-ku, Shizuoka 424-8610, JapanDepartment of Applied Life Science, Graduate School of Marine Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Konan-ku, Tokyo 108-8477, JapanArtificial Intelligence Laboratory, Fujitsu Limited, 4-1-1 Kamikodanaka, Nakahara-ku, Kawasaki 211-8588, JapanDepartment of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, JapanDepartment of Fisheries, Faculty of Oceanography, Tokai University, 3-20-1 Orido, Shimizu-ku, Shizuoka 424-8610, JapanDepartment of Fisheries, Faculty of Oceanography, Tokai University, 3-20-1 Orido, Shimizu-ku, Shizuoka 424-8610, JapanIn this study, to investigate the quality of wild and farmed frozen southern bluefin tuna, physicochemical analyses and sensory evaluations were conducted. Principal component analysis was then performed using the results obtained to examine the correlation between the bluefin tuna’s taste characteristics and physicochemical properties. The sensory evaluation suggested differences in texture and acidity between wild and farmed fish, whereas the principal component analysis indicated differences in fatty acid and amino acid composition. Wild fish contained higher levels of docosahexaenoic acid and monounsaturated fatty acids, while farmed fish had higher levels of saturated fatty acids. Regarding free amino acids and dipeptides, wild fish had higher levels of anserine and alanine, whereas farmed fish showed higher levels of glutamine and histidine, and acidity was observed in farmed fish. Furthermore, based on the results of the principal component analysis, it was inferred that the content of inosinic acid, which is considered an umami component in fish, may have a low impact on palatability. These factors were suggested to influence the differences between wild and farmed tuna.https://www.mdpi.com/2410-3888/9/12/473frozen southern bluefin tunaprincipal component analysisfatty acid compositionfree amino acidssensory evaluationseafood |
| spellingShingle | Hiroki Kashikura Masafumi Yagi Yusa Nakamura Akira Sakai Kigen Takahashi Seiichi Hiratsuka Keiichi Goto Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>) Fishes frozen southern bluefin tuna principal component analysis fatty acid composition free amino acids sensory evaluation seafood |
| title | Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>) |
| title_full | Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>) |
| title_fullStr | Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>) |
| title_full_unstemmed | Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>) |
| title_short | Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (<i>Thunnus maccoyii</i>) |
| title_sort | correlation between sensory characteristics and physicochemical properties of wild and farmed frozen southern bluefin tuna i thunnus maccoyii i |
| topic | frozen southern bluefin tuna principal component analysis fatty acid composition free amino acids sensory evaluation seafood |
| url | https://www.mdpi.com/2410-3888/9/12/473 |
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