Effects of marination and high-pressure processing on the physicochemical and sensory quality of ready-to-cook yellowfin (Thunnus albacares) tuna steak
Main Article Content
Keywords
hardness; histamine; texture analysis; TVBN; SEM
Abstract
To promote the development of convenient, safe and healthy ready-to-cook (RTC) tuna products, this study investigated the combined effect of marination and high-pressure processing (HPP) on the quality and safety of yellowfin tuna steaks. Treatments included marination alone and marination together with HPP at 300 MPa or 600 MPa, compared with untreated control samples. The findings revealed that combining marination with moderate-pressure processing (300 MPa) significantly improved texture by reducing hardness, chewiness, and shear force with sustenance of consumer-preferred aroma and taste. Although color differences increased with pressure, sensory color acceptability remained unaffected. Marination and HPP also effectively reduced histamine and total volatile basic nitrogen levels, indicating enhanced freshness and microbial stability. All samples maintained microbial counts below detectable limits (<10 CFU/g). Scanning electron microscopy further supported the acceptable structural modifications at 300 MPa. This study demonstrates that HPP-assisted marination is a promising preservation strategy for improving the safety, texture, and acceptability of RTC tuna without compromising quality. The approach offers valuable insight for sustainable seafood processing industries seeking cleaner and safer alternatives to thermal treatment.
References
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Ismail, M.A., Chong, G.H. and Ismail-Fitry, M.R. 2021. Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. Journal of Food Science and Technology 58(12): 4703–4710. https://doi.org/10.1007/s13197-020-04960-y
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Kimura, K. and Kuma Kura, S. 1934. Detection of the onset of decomposition in fish meat as shown by the content of ammonia. Proceedings of the Fifth Pacific Science Congress, Canada, 1933. p. 3709–3713.
Ma, Y., Yuan, Y.P., Bi, X.F., Zhang, L., Xing, Y.G. and Che, Z.M. 2019. Tenderization of yak meat by the combination of papain and high-pressure processing treatments. Food and Bioprocess Technology 12(4): 681–693. https://doi.org/10.1007/s11947-019-2245-3
Marcos, B., Kerry, J.P. and Mullen, A.M. 2010. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science 85(1): 115–120. https://doi.org/10.1016/j.meatsci.2009.12.014
Merker, R.I. 1998. FDA’s Bacteriological Analytical Manual (BAM). US Food and Drug Administration (FDA), Silver Spring, MD.
Muntean, M.V., Marian, O., Barbieru, V., Cătunescu, G.M., Ranta, O., Drocas, I. and Terhes, S. 2016. High-pressure processing in food industry – characteristics and applications. Agriculture and Agricultural Science Procedia 10: 377–383. https://doi.org/10.1016/j.aaspro.2016.09.077
O’Neill, C.M., Cruz-Romero, M.C., Duffy, G. and Kerry, J.P. 2019. Improving marinade absorption and shelf life of vacuum-packed marinated pork chops through the application of high-pressure processing as a hurdle. Food Packaging and Shelf Life 21: 100350. https://doi.org/10.1016/j.fpsl.2019.100350
Ramona, Y., Oktariani, A.F., Gelgel Wirasuta, I.M.A., Teriyani, N.M., Sarkar, D. and Shetty, K. 2023. Suppression of histamine formation in processed tuna fish using probiotic (Lactiplantibacillus plantarum BY-45) approach. NFS Journal 31: 133–141. https://doi.org/10.1016/j.nfs.2023.05.001
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Suhaili, M., Nor-Khaizura, M.A.R., Nur Hanani, Z.A., Ismail-Fitry, M.R., Samsudin, N.I.P. and Jambari, N.N. 2021. Assessment of microbiological safety and physicochemical changes of grey oyster mushroom (Pleurotus sajor-caju) during storage at 4°C and 25°C. Sains Malaysiana, 50(10): 2993–3002. https://doi.org/10.17576/jsm-2021-5010-13
Tsai, Y.H., Kung, H.F., Lin, C.S., Hsieh, C.Y., Ou, T.Y., Chang, T.H. and Lee, Y.C., 2022. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties 25(1): 237–251. https://doi.org/10.1080/10942912.2022.2029483
Uçak, İ. and Afreen, M. 2022. Combined effects of high-pressure processing and marination on the quality of herring (Clupea harengus) fillets. Eurasian Journal of Food Science and Technology 6(2): 120-128. https://izlik.org/JA77XA39YR
Uçak, I., Gokoglu, N., Kiessling, M., Toepfl, S. and Galanakis, C.M. 2019. Inhibitory effects of high-pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. LWT - Food Science and Technology 99: 50–56. https://doi.org/10.1016/j.lwt.2018.09.058
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Von Schacky, C. 2021. Importance of EPA and DHA blood levels in brain structure and function. Nutrients 13(4): 1074. https://doi.org/10.3390/nu13041074
Wang, H., Yao, J. and Gänzle, M. 2015. Effect of pressure on quality, protein functionality, and microbiological properties of honey garlic pork chops. In: 61st International Congress of Meat Science and Technology (61st ICoMST 2015), France.
Wei, A.S., Brishti, F.H., Sani, M.S. A., Ishamri, I., Sarbon, N.M. and Ismail-Fitry, M.R. 2024. Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties. LWT - Food Science and Technology 201: 116231. https://doi.org/10.1016/j.lwt.2024.116231
Wei, P.C., Lee, Y.C., Chen, Y.C, Lin, C.S., Chen, P.W., Hsu, T. and Tsai, Y.H., 2023. Comparison of high-hydrostatic pressure and frozen treatments on raw freshwater clam marinated in soy sauce: impact on microbiological and organoleptic qualities. Food Control 154: 109999. https://doi.org/10.1016/j.foodcont.2023.109999
Yi-Li, T., Juhari, N.H., Jambari, N.N., Rozzamri, A., Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. 2025. Tuna and tuna products: a review of the nutrition, processing, safety, and future prospects. Fisheries Science 91: 657-678. https://doi.org/10.1007/s12562-025-01878-2
Zhang, Y., Li, H., Zhang, Y.J., Wang, L.G., Zhang, P.C., Jia, J.L., Peng, H.C., Qian, Q., Zhang, J.M., Pan, Z.L., Liu, D and Zhao, L.M. 2022. Storage stability and flavor change of marinated pork. Foods 11(13): 1825. https://doi.org/10.3390/foods11131825
Zhou, S.J., Zhang, N.L., Fu, Z.Y., Yu, G., Ma, Z.H. and Zhao, L. 2023. Impact of salinity changes on the antioxidation of juvenile yellowfin tuna (Thunnus albacares). Journal of Marine Science and Engineering 11(1): 132. https://doi.org/10.3390/jmse11010132
Bekhit, A.E.D.A., Benjamin, W.B.H., Stephen, G.G. and David, L.H. 2021. Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review. Trends in Food Science and Technology 109: 280–302. https://doi.org/10.1016/j.tifs.2021.01.006
Bita, S. and Sharifian, S. 2024. Assessment of biogenic amines in commercial tuna fish: influence of species, capture method, and processing on quality and safety. Food Chemistry 435: 137576. https://doi.org/10.1016/j.foodchem.2023.137576
Boziaris, I.S., Parlapani, F.F. and Mireles DeWitt, C.A. 2021. High pressure processing at ultra-low temperatures: inactivation of food borne bacterial pathogens and quality changes in frozen fish fillets. Innovative Food Science and Emerging Technologies 74: 102811. https://doi.org/10.1016/j.ifset.2021.102811
Cartagena, L., Puértolas, E. and Marañón, I.M. 2019. High-pressure processing (HPP) for decreasing weight loss of fresh albacore (Thunnus alalunga) steaks. Food and Bioprocess Technology 12(12): 2074–2084. https://doi.org/10.1007/s11947-019-02369-w
Cartagena, L., Puértolas, E. and Marañón, I.M. 2020. Application of high-pressure processing after freezing (before frozen storage) or before thawing in frozen albacore tuna (Thunnus alalunga). Food and Bioprocess Technology 13(10): 1791–1800. https://doi.org/10.1007/s11947-020-02523-9
Chen, L., Wang, Y., Zhu, C., Zhang, D., Liu, H. 2022. Effects of high-pressure processing on aquatic products with an emphasis on sensory evaluation. International Journal of Food Science & Technology 57(11): 6980–6996. https://doi.org/10.1111/ijfs.16068
Drisya, R.M.P. and Sukumar, M. 2026. Bioactive gelatin composites with natural antimicrobial agents for preventing quality deterioration and extending the shelf life of premium quality raw tuna fillets. Preparative Biochemistry & Biotechnology 1–19. https://doi.org/10.1080/10826068.2025.2612006
European Union (EU). 1995. 95/149/EC. Commission decision of 8 March 1995 fixing the total volatile basic nitrogen (TVB-N) limit values for certain categories of fishery products and specifying the analysis methods to be used. Available at: http://data.europa.eu/eli/dec/1995/149/oj (Accessed: 28 September 2025).
Faridah, M.R., Yusoff, M.M., Rozzamri, A., Ibadullah, W.Z.W., Hairi, A.N.A., Daud, N.H.A., Huda, N. and Ismail-Fitry, M.R., 2023. Effect of palm-based shortenings of various melting ranges as animal fat replacers on the physicochemical properties and emulsion stability of chicken meat emulsion. Foods 12(3): 597. https://doi.org/10.3390/foods12030597
Gokul Nath, K., Pandiselvam, R. and Sunil, C.K. 2023. High-pressure processing: effect on textural properties of food – a review. Journal of Food Engineering 351: 111521. https://doi.org/10.1016/j.jfoodeng.2023.111521
Ismail, M.A., Chong, G.H. and Ismail-Fitry, M.R. 2021. Comparison of the microstructural, physicochemical and sensorial properties of buffalo meat patties produced using bowl cutter, universal mixer and meat mixer. Journal of Food Science and Technology 58(12): 4703–4710. https://doi.org/10.1007/s13197-020-04960-y
Joo, S.T., Kauffman, R.G., Kim, B.C. and Park, G.B. 1999. The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle. Meat Science 52(3): 291–297. https://doi.org/10.1016/S0309-1740(99)00005-4
Joseph, G., Kamalakanth, C.K., Remya Kumari, K.R., Bindu, J. and Asha, K.K. 2021. Chilled storage stability of spice marinated and high pressure processed Indian white prawns (Fenneropenaeus indicus). High Pressure Research 41(3): 341–351. https://doi.org/10.1080/08957959.2021.1957864
Kaur, L., Astruc, T., Vénien, A., Loison, O., Cui, J., Irastorza, M. and Boland, M. 2016. High-pressure processing of meat: effects on ultrastructure and protein digestibility. Food & Function 7(5): 2389–2397. https://doi.org/10.1039/C5FO01496D
Kim, Y.A., Ba, H.V., Dashdorj, D. and Hwang, I. 2018. Effect of high-pressure processing on the quality characteristics and shelf-life stability of Hanwoo beef marinated with various sauces. Korean Journal of Food Science and Animal Resources 38(4): 679.
Kimura, K. and Kuma Kura, S. 1934. Detection of the onset of decomposition in fish meat as shown by the content of ammonia. Proceedings of the Fifth Pacific Science Congress, Canada, 1933. p. 3709–3713.
Ma, Y., Yuan, Y.P., Bi, X.F., Zhang, L., Xing, Y.G. and Che, Z.M. 2019. Tenderization of yak meat by the combination of papain and high-pressure processing treatments. Food and Bioprocess Technology 12(4): 681–693. https://doi.org/10.1007/s11947-019-2245-3
Marcos, B., Kerry, J.P. and Mullen, A.M. 2010. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science 85(1): 115–120. https://doi.org/10.1016/j.meatsci.2009.12.014
Merker, R.I. 1998. FDA’s Bacteriological Analytical Manual (BAM). US Food and Drug Administration (FDA), Silver Spring, MD.
Muntean, M.V., Marian, O., Barbieru, V., Cătunescu, G.M., Ranta, O., Drocas, I. and Terhes, S. 2016. High-pressure processing in food industry – characteristics and applications. Agriculture and Agricultural Science Procedia 10: 377–383. https://doi.org/10.1016/j.aaspro.2016.09.077
O’Neill, C.M., Cruz-Romero, M.C., Duffy, G. and Kerry, J.P. 2019. Improving marinade absorption and shelf life of vacuum-packed marinated pork chops through the application of high-pressure processing as a hurdle. Food Packaging and Shelf Life 21: 100350. https://doi.org/10.1016/j.fpsl.2019.100350
Ramona, Y., Oktariani, A.F., Gelgel Wirasuta, I.M.A., Teriyani, N.M., Sarkar, D. and Shetty, K. 2023. Suppression of histamine formation in processed tuna fish using probiotic (Lactiplantibacillus plantarum BY-45) approach. NFS Journal 31: 133–141. https://doi.org/10.1016/j.nfs.2023.05.001
Roobab, U., Fidalgo, L.G., Arshad, R.N., Khan, A.W., Zeng, X.A., Bhat, Z.F., Bekhit, A.E., Batool, Z. and Aadil, R.M. 2022. High-pressure processing of fish and shellfish products: safety, quality, and research prospects. Comprehensive Reviews in Food Science and Food Safety 21(4): 3297–3325. https://doi.org/10.1111/1541-4337.12977
Shahid, M., Khardori, N., Khan, R.A. and Tripathi, T. 2011. Biomedical Aspects of Histamine. Springer, Cham, Switzerland. https://doi.org/10.1007/978-90-481-9349-3
Suhaili, M., Nor-Khaizura, M.A.R., Nur Hanani, Z.A., Ismail-Fitry, M.R., Samsudin, N.I.P. and Jambari, N.N. 2021. Assessment of microbiological safety and physicochemical changes of grey oyster mushroom (Pleurotus sajor-caju) during storage at 4°C and 25°C. Sains Malaysiana, 50(10): 2993–3002. https://doi.org/10.17576/jsm-2021-5010-13
Tsai, Y.H., Kung, H.F., Lin, C.S., Hsieh, C.Y., Ou, T.Y., Chang, T.H. and Lee, Y.C., 2022. Impacts of high-pressure processing on quality and shelf-life of yellowfin tuna (Thunnus albacares) stored at 4°C and 15°C. International Journal of Food Properties 25(1): 237–251. https://doi.org/10.1080/10942912.2022.2029483
Uçak, İ. and Afreen, M. 2022. Combined effects of high-pressure processing and marination on the quality of herring (Clupea harengus) fillets. Eurasian Journal of Food Science and Technology 6(2): 120-128. https://izlik.org/JA77XA39YR
Uçak, I., Gokoglu, N., Kiessling, M., Toepfl, S. and Galanakis, C.M. 2019. Inhibitory effects of high-pressure treatment on microbial growth and biogenic amine formation in marinated herring (Clupea harengus) inoculated with Morganella psychrotolerans. LWT - Food Science and Technology 99: 50–56. https://doi.org/10.1016/j.lwt.2018.09.058
Üçok, D., Tosun, S.Y., Erkan, N., Tunçelli, İ.C., Doğruyol, H., Ulusoy, Ş., Mol, S., Özden, Ö., Dagsuyu, E. and Yanardag, R. 2025. Microbial seafood safety assessment following a marine mucilage disaster in the Sea of Marmara. Environmental Microbiology Reports 17(1)): e70050. https://doi.org/10.1111/1758-2229.70050
US Department of Agriculture (USDA). 2024. Cook to a safe minimum internal temperature. Available at: https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart (Accessed: 12 July 2025).
Von Schacky, C. 2021. Importance of EPA and DHA blood levels in brain structure and function. Nutrients 13(4): 1074. https://doi.org/10.3390/nu13041074
Wang, H., Yao, J. and Gänzle, M. 2015. Effect of pressure on quality, protein functionality, and microbiological properties of honey garlic pork chops. In: 61st International Congress of Meat Science and Technology (61st ICoMST 2015), France.
Wei, A.S., Brishti, F.H., Sani, M.S. A., Ishamri, I., Sarbon, N.M. and Ismail-Fitry, M.R. 2024. Methylcellulose replacement with different enzymatically treated plant fibres as a binder in the production of plant-based meat patties. LWT - Food Science and Technology 201: 116231. https://doi.org/10.1016/j.lwt.2024.116231
Wei, P.C., Lee, Y.C., Chen, Y.C, Lin, C.S., Chen, P.W., Hsu, T. and Tsai, Y.H., 2023. Comparison of high-hydrostatic pressure and frozen treatments on raw freshwater clam marinated in soy sauce: impact on microbiological and organoleptic qualities. Food Control 154: 109999. https://doi.org/10.1016/j.foodcont.2023.109999
Yi-Li, T., Juhari, N.H., Jambari, N.N., Rozzamri, A., Nor-Khaizura, M.A.R. and Ismail-Fitry, M.R. 2025. Tuna and tuna products: a review of the nutrition, processing, safety, and future prospects. Fisheries Science 91: 657-678. https://doi.org/10.1007/s12562-025-01878-2
Zhang, Y., Li, H., Zhang, Y.J., Wang, L.G., Zhang, P.C., Jia, J.L., Peng, H.C., Qian, Q., Zhang, J.M., Pan, Z.L., Liu, D and Zhao, L.M. 2022. Storage stability and flavor change of marinated pork. Foods 11(13): 1825. https://doi.org/10.3390/foods11131825
Zhou, S.J., Zhang, N.L., Fu, Z.Y., Yu, G., Ma, Z.H. and Zhao, L. 2023. Impact of salinity changes on the antioxidation of juvenile yellowfin tuna (Thunnus albacares). Journal of Marine Science and Engineering 11(1): 132. https://doi.org/10.3390/jmse11010132
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