Analysis of volatile compounds, proximate composition, and fatty acids in Pacific bluefin tuna (Thunnus orientalis)

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dc.contributor.authorJames, Cierra Alishaen
dc.contributor.committeechairO'Keefe, Sean F.en
dc.contributor.committeememberYe, LiYunen
dc.contributor.committeememberLahne, Jacoben
dc.contributor.committeememberYin, Yunen
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2022-06-08T08:01:03Zen
dc.date.available2022-06-08T08:01:03Zen
dc.date.issued2022-06-07en
dc.description.abstractPacific bluefin tuna (PBT; Thunnus orientalis) has grown significantly in popularity in recent years due to the globalization of Japanese cuisine. PBT is highly sought after for sushi and sashimi products due to its great quality and taste. Wild populations of this species have been affected by their increasing popularity, pushing innovators in the food industry to create meat alternative versions of PBT. The muscle composition of PBT varies, leading to different types (cuts) of meat in a way that is analogous to various cuts of beef. This study evaluated the differentiation amongst the 6 distinct cuts, including otoro, ventral akami, dorsal akami, ventral chu-toro, dorsal chu-toro, and wakaremi conducting volatile analysis, proximate analysis, and fatty acid analysis. The results from these analyses can then be used as a base standard for companies seeking to create alternatives versions of PBT. Samples analyzed in this study were cultured PBT species that were caught as juveniles and raised in captivity on a PBT farm in Mexico. Volatile analysis was conducted using a SPME GC/MS method. Overall, 41 aroma compounds were identified in PBT that met the identification criteria, including 9 aldehydes, 7 alcohols, 14 alkanes, 2 ketones, 4 alkenes, 3 aromatic compounds, and 2 miscellaneous compounds. Proximate analyses were conducted using standard methods. Significant differences (p <0.05) were found between each cut for the proximate analysis. The fatty acid analysis determined that there were twenty-two identifiable fatty acids found in the different cuts. The omega-3 fatty acids eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) with DHA being present at a higher amount than EPA in each cut. Overall, there are similarities and differences among the different cuts of bluefin tuna that researchers would need to mimic to provide adequate nutritional and sensorial properties of PBT.en
dc.description.abstractgeneralPacific bluefin tuna (PBT; Thunnus orientalis) is a fish that has gained tremendous popularity over the years due to the globalization of Japanese cuisine. This tuna species is synonymous with high quality and great taste, making it key for sushi and sashimi dishes. The increased demand for this species has caused wild populations to decrease; therefore, the food industry has sought to create meat alternatives for the species. The PBT has 6 distinct cuts that make up the composition of the fish, similar to the differences that can be found in beef cuts. These 6 distinct cuts are otoro, ventral akami, dorsal akami, ventral chu-toro, dorsal chu-toro, and wakaremi. The purpose of this study is to determine the aroma composition, fatty acid composition, and fat, moisture, ash, and protein contents of the different cuts. To measure the aroma composition, gas-chromatography mass spectroscopy (GC-MS) was used; it is a machine that can be used to identify and measure the aroma compounds of products. Standard procedures were used for the other analyses. Overall, 41 aroma compounds were identified in PBT that met the identification criteria, consisting of aldehydes, alcohols, alkanes, ketones, alkenes, aromatic compounds, and some miscellaneous compounds. The cuts displayed distinguishable differences in their fat, ash, moisture, and protein contents. The fatty acid analysis concluded that there were twenty-two identifiable fatty acids found in the different cuts. In this study, close attention was paid to omega-3 fatty acids due to their health benefits for consumers. The omega-3 fatty acids eicosapentaenoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA, 22:6n-3) were found in all cuts with DHA being present at a higher amount than EPA in each cut. From this study, researchers have the foundation for understanding the composition of PBT to create a meat alternative that meets consumer expectations.en
dc.description.degreeMaster of Science in Life Sciencesen
dc.format.mediumETDen
dc.identifier.othervt_gsexam:35034en
dc.identifier.urihttp://hdl.handle.net/10919/110467en
dc.language.isoenen
dc.publisherVirginia Techen
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectbluefin tunaen
dc.subjectfatty aciden
dc.subjectEPAen
dc.subjectDHAen
dc.subjectproximate compositionen
dc.subjectvolatile analysisen
dc.titleAnalysis of volatile compounds, proximate composition, and fatty acids in Pacific bluefin tuna (Thunnus orientalis)en
dc.typeThesisen
thesis.degree.disciplineFood Science and Technologyen
thesis.degree.grantorVirginia Polytechnic Institute and State Universityen
thesis.degree.levelmastersen
thesis.degree.nameMaster of Science in Life Sciencesen

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