The variation in quality of yellowfin tuna (Thunnus albacares) steaks of different freshness after cooking were studied by analyzing K value, adenosine triphosphate (ATP)-related compounds content, histamine content, sensory quality, E-nose and E-tongue analysis. The results indicated that when the freshness of raw tuna steak decreased from sashimi grade to cooking grade, IMP content significantly decreased whereas HxR content significantly increased after cooking. With the decrease of freshness, K value of the 4th day sashimi-grade tuna and the 6th day cooking-grade tuna increased from 18% and 24% to 27% and 45% respectively after cooking. The higher histamine content in raw tuna steak, the more significantly increased histamine level of cooked tuna was observed. Raw tuna steaks with sashimi grade have significant variation from those with cooking grade in odor and taste by E-nose and E-tongue analysis after cooking The sensory evaluation showed that the freshness of tuna steak significantly influence the cooking quality (p < 0.05).

Industrial relevance

Tuna is well appreciated worldwide because of its high nutritional value and potential health benefits. Canned tuna is one of the most widespread and recognized fish commodities in the world. The species utilized commonly for canning are skipjack, yellowfin and albacore tuna. Cooking tuna steak is normally used as semi-manufactured products in canned tuna industry. Control of the cooking unit operation is critically important to producing cooked muscle for tuna industry. However, freshness of raw tuna steak may have close connection with the quality of cooked tuna steak. This research paper presents the effects of different freshness on the cooking quality of tuna steak. Finding in this research showed primary knowledge of mastering the freshness of raw tuna steak for ensuring the quality of cooked tuna steaks in canned tuna industry.

中文翻译：

---

不同新鲜度对煮熟金枪鱼牛排品质的影响

通过分析K值，三磷酸腺苷（ATP）相关化合物含量，组胺含量，感官质量，电子鼻和电子舌分析，研究了不同新鲜度的黄鳍金枪鱼（Thunnus albacares）烹饪后质量的变化。结果表明，当生金枪鱼牛排的新鲜度从生鱼片等级降低到烹饪等级时，烹饪后IMP含量显着降低，而HxR含量显着升高。随着新鲜度的降低，钾烹饪后第4天的生鱼片级金枪鱼和第6天的烹饪级金枪鱼的价值分别从18％和24％增至27％和45％。生金枪鱼牛排中的组胺含量越高，观察到的熟金枪鱼组胺水平越高。生鱼片级别的生鱼片牛排在烹饪后通过电子鼻和电子舌分析发现其气味和味道与烹饪级别的生鱼片牛排相比有显着差异。感官评估表明，金枪鱼牛排的新鲜度显着影响烹饪质量（p  <0.05）。

行业相关性

金枪鱼具有很高的营养价值和潜在的健康益处，因此在世界范围内广受赞赏。金枪鱼罐头是世界上最广泛和公认的鱼类商品之一。罐头常用的种类是skip鱼，黄鳍金枪鱼和长鳍金枪鱼。烹调金枪鱼排通常在金枪鱼罐头行业中用作半成品。烹饪单元操作的控制对于为金枪鱼产业生产煮熟的肌肉至关重要。但是，生金枪鱼排的新鲜度可能与煮熟的金枪鱼排的质量密切相关。该研究论文提出了不同的新鲜度对金枪鱼牛排烹饪质量的影响。这项研究发现显示了掌握金枪鱼生牛肉牛排新鲜度以确保金枪鱼罐头行业熟金枪鱼牛排质量的基本知识。