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Abstract
This study aimed to evaluate the anti-discoloration and lipid oxidation inhibitory effects of ergothioneine-loaded chitosan nanoparticles (ECNP) on the muscle of frozen yellowfin tuna (Thunnus albacares) stored at -20 ± 2°C. These effects were assessed based on key indicators, including redness index (RI), metmyoglobin (metMb) concentration, and the contents of lipid hydroperoxide (HPO) and thiobarbituric acid reactive substances (TBARS). The results demonstrated that ECNP effectively inhibited discoloration and lipid oxidation in frozen yellowfin tuna muscle, with the degree of inhibition depending on the ECNP dosage. After 6 months of storage, yellowfin tuna muscle treated with ECNP at 200 mg/kg maintained metMb concentration below 26%, RI greater than 1, and TBARS content lower than 200 nmol MDA/g. These findings suggest that ECNP is a promising natural antioxidant that can be applied to prevent discoloration and lipid oxidation in frozen yellowfin tuna muscle.
Keywords: seafood preservation, antioxidant, metmyoglobin, sashimi, Thunnus albacares