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Volume 9
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10.3390/fishes9120473
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (Thunnus maccoyii)

by
Hiroki Kashikura
1,
Masafumi Yagi
2,
Yusa Nakamura
3,
Akira Sakai
4,
Kigen Takahashi
5,
Seiichi Hiratsuka
2 and
Keiichi Goto
2,*
1
Graduate School of Marine Science and Technology, Tokai University, 3-20-1 Orido, Shimizu-ku, Shizuoka 424-8610, Japan
2
Department of Fisheries, Faculty of Oceanography, Tokai University, 3-20-1 Orido, Shimizu-ku, Shizuoka 424-8610, Japan
3
Department 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, Japan
4
Artificial Intelligence Laboratory, Fujitsu Limited, 4-1-1 Kamikodanaka, Nakahara-ku, Kawasaki 211-8588, Japan
5
Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
*
Author to whom correspondence should be addressed.
Fishes 2024, 9(12), 473; https://doi.org/10.3390/fishes9120473
Submission received: 3 October 2024 / Revised: 8 November 2024 / Accepted: 18 November 2024 / Published: 22 November 2024
Versions Notes

Abstract

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.
Keywords: frozen southern bluefin tuna; principal component analysis; fatty acid composition; free amino acids; sensory evaluation; seafood; frozen food; freshness frozen southern bluefin tuna; principal component analysis; fatty acid composition; free amino acids; sensory evaluation; seafood; frozen food; freshness

Share and Cite

MDPI and ACS Style

Kashikura, H.; Yagi, M.; Nakamura, Y.; Sakai, A.; Takahashi, K.; Hiratsuka, S.; Goto, K. Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (Thunnus maccoyii). Fishes 2024, 9, 473. https://doi.org/10.3390/fishes9120473

AMA Style

Kashikura H, Yagi M, Nakamura Y, Sakai A, Takahashi K, Hiratsuka S, Goto K. Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (Thunnus maccoyii). Fishes. 2024; 9(12):473. https://doi.org/10.3390/fishes9120473

Chicago/Turabian Style

Kashikura, Hiroki, Masafumi Yagi, Yusa Nakamura, Akira Sakai, Kigen Takahashi, Seiichi Hiratsuka, and Keiichi Goto. 2024. "Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (Thunnus maccoyii)" Fishes 9, no. 12: 473. https://doi.org/10.3390/fishes9120473

APA Style

Kashikura, H., Yagi, M., Nakamura, Y., Sakai, A., Takahashi, K., Hiratsuka, S., & Goto, K. (2024). Correlation Between Sensory Characteristics and Physicochemical Properties of Wild and Farmed Frozen Southern Bluefin Tuna (Thunnus maccoyii). Fishes, 9(12), 473. https://doi.org/10.3390/fishes9120473

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