Methods for Evaluating the Quality of Tuna Meat

摘要

Tuna meat of high quality is an essential export from south Asian countries to the European Union, United States and Japan. The appraisal of tuna meat at tuna processing facilities is generally performed based on the appearance of tuna meat blocks and slices, as well as the odour and softness of the meat. Vivid red colour is the most important factor in determining the commercial value of tuna. It is thus important to assess how closely the evaluation by professional appraisers is related to chemical analysis, especially regarding myoglobin, an oxygen-binding protein found in the muscle tissue of vertebrates and in almost all mammals. This article discusses the chemical reactions whereby the protein and fat in tuna meat are oxidized and how this relates to the quality of the meat. All of the data show that the sensory (organoleptic) evaluation of tuna meat is quite reliable. The Japanese method of tuna meat evaluation is also explained, for comparison purposes.