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August 16, 2026FoodsOpen Access

Preliminary Kinetic Assessment of Quality Deterioration and Shelf-Life Estimation in Yellowfin Tuna Under Different Constant Storage Temperatures

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Authors

JDJianchao DengTCTianyu ChenJHJin Huang

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Overview

Experimental study reveals accelerated microbial growth and histamine formation across increasing temperatures in yellowfin tuna, highlighting total plate count as a sensitive shelf-life indicator.

Key Points

  • Quantify quality deterioration kinetics and model shelf-life estimation for yellowfin tuna across constant storage temperatures between 0 °C and 25 °C.
  • Monitored dynamic changes in total plate count (TPC), total volatile basic nitrogen (TVB-N), and biogenic amines (BAs) across constant temperatures ranging from 0 to 25 °C.
  • Evaluated correlations among spoilage markers and applied first-order reaction kinetics and the Arrhenius equation to model shelf life.
  • TPC, TVB-N, and most biogenic amines increased significantly with both higher storage temperature and extended duration.
  • Histamine and cadaverine were the only biogenic amines exhibiting statistically significant positive correlations with TPC and TVB-N (|r| ≥ 0.6, p < 0.05).
  • TPC displayed the greatest temperature sensitivity and within-batch consistency among the evaluated kinetic shelf-life indicators.

Cite This Study

Deng et al. (2026) studied this question.

synapsesocial.com/papers/6a8179abf2fb91fc834ace20https://doi.org/10.3390/foods15162829
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