Effect of Slurry Ice on the Functional Properties of Proteins Related to Quality Loss during Skipjack Tuna (Katsuwonus pelamis) Chilled Storage

Abstract The effect of slurry ice on the quality of Skipjack tuna ( Katsuwonus pelamis ) during chilling storage was investigated and compared to flake ice. Slurry ice‐treated samples showed significantly higher springiness and chewiness variables than the blank and flake ice‐treated samples ( P < 0.05). The growth of microorganisms in tuna muscle treated with slurry ice was also down significantly ( P < 0.05), and the total aerobic counts didn't reach higher scores than 5.0 log CFU/g during the whole chilling storage. Additionally, the myofibrillar protein, Ca 2+ ‐ATPase activity, and total sulfydryl (SH) content in muscle treated with slurry ice were all significantly higher than the blank and flake‐iced samples ( P < 0.05). This was probably due to the faster cooling, subzero final‐temperature, and larger heat exchange derived from slurry ice. Standard error of mean and sodium dodecyl sulfate–polyacrylamide gel electrophoresis results also confirmed that slurry ice treatment could effectively retard the degradation of myofibrillar proteins and showed a positive effect on the stability of tissue structures.