Colour stability improving of yellowfin tuna slices by compound antioxidant against oxidation of myoglobin.

Summary: Brown stain is a major problem for tuna during storage. This study aimed to investigate the impact of antioxidants on myoglobin oxidation and the promotion of metmyoglobin (MetMb) reduction in tuna slices. Response surface methodology (RSM) was used to optimise the formula of the compound antioxidant in yellowfin tuna (YFT) slices, with the percentage of MetMb as the response value. The ratios of ε‐polylysine, sodium lactate and D‐sodium ascorbate were 0.43%, 2.21% and 2.71%, respectively. The interactions between sodium lactate and D‐sodium ascorbate had a greater impact on the percentage of MetMb. Then, verification experiments were conducted, and the results revealed that the samples treated with compound antioxidants had higher a* values, total sulfhydryl content, Ca2+‐ATPase activity, total reducing activity (TRA) and MetMb‐reducing activity (MRA) and lower percentages of MetMb and carbonyl contents than did the control samples. It also helps to maintain the stability of the NADH/NAD+ ratio, which contributes to facilitating MetMb reduction. The results showed that the compound antioxidant significantly inhibited myoglobin oxidation, promoted the reduction of MetMb in tuna slices and significantly enhanced the myoglobin stability of refrigerated YFT slices. [ABSTRACT FROM AUTHOR]