Changes in quality characteristics of southern bluefin tuna (Thunnus maccoyii) during refrigerated storage and their correlation with color stability

Abstract In this paper, we explore the quality characteristics of southern bluefin tuna during refrigerated storage at 4 °C. Moreover, partial least squares is used to understand the correlation between the quality characteristics and color stability of the tuna. The initial myoglobin content (192,533 mg/kg) was significantly higher than that on day 6 (133,760 mg/kg; P