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The aim is to evaluate natural astaxanthin's efficacy as an antioxidant to enhance the refrigerated stability of bluefin tuna fillets.

March 21, 2026Applied SciencesOpen Access

Clean-Label Preservation of Refrigerated Bluefin Tuna Using Astaxanthin: Effects of Immersion Treatments and Packaging Conditions

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The aim is to evaluate natural astaxanthin's efficacy as an antioxidant to enhance the refrigerated stability of bluefin tuna fillets.
Examined quality changes during refrigerated storage of tuna fillets
Applied immersion treatments with astaxanthin and other natural antioxidants
Utilized vacuum packaging and modified atmosphere packaging for preservation
Monitored sensory evaluation, TVBN, histamine levels, and microbiological analyses
Astaxanthin treatment improved color stability and delayed sensory deterioration
TVBN levels were significantly lower in astaxanthin-treated samples compared to the reference treatment
Under MAP conditions, TVBN values dropped by about 20% after 12 days
Microencapsulated astaxanthin with ascorbic acid achieved up to 30% reduction in TVBN under vacuum packaging
All treatments met microbiological and histamine regulatory limits throughout storage

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Demonstrates improved refrigerated stability in bluefin tuna using astaxanthin and packaging methods, suggesting effective preservation strategies.

Ramírez-Fajardo et al. (2026) studied this question.

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Demonstrates improved refrigerated stability in bluefin tuna using astaxanthin and packaging methods, suggesting effective preservation strategies.