Changes in quality characteristics of yellowfin tuna (Thunnus albacares) during cold storage and their correlation with lipid deterioration

As a marine high-fat fish, yellowfin tuna is prone to quality deterioration during storage. In this study, dynamic changes in quality indicators and lipid profiles of yellowfin tuna fillets during cold storage at 4 °C, as well as their correlations, were investigated. Results showed a gradual deterioration of fillet quality with time, as evidenced by darkening color, softening texture, increased centrifugation loss, elevated K value, heightened microorganisms, reduced sensory score, and severe protein and lipid oxidation. Through LC-MS/MS-based lipidomics analyses, 665 lipid species from 29 subclasses were detected in fillets, with significant differences observed in the lipid profiles between fillets stored for varying storage times. Moreover, a total of 16 key differentially abundant lipids (DALs) were identified as potential lipid biomarkers of freshness. Correlation analysis further revealed a strong relationship between these DALs and quality characteristics. Overall, this work will offer valuable insights for the efficient storage of yellowfin tuna fillets.