{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:18:54Z","timestamp":1788499134966,"version":"build-2803163510"},"reference-count":49,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T00:00:00Z","timestamp":1788393600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Tuna flesh is highly susceptible to oxidative quality deterioration during storage, resulting in discoloration and reduced consumer acceptance. This study aimed to evaluate antioxidant\u2013rich natural extracts and optimize a rosemary extract\u2013based immersion process to improve color stability and overall quality of tuna flesh.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Among seven natural extracts evaluated, rosemary extract exhibited the highest antioxidant activity and total phenolic content and was therefore selected for process optimization. Single\u2013factor experiments revealed non\u2013linear effects of immersion solution concentration, immersion time and immersion ratio on tuna surface redness. Response surface methodology was subsequently applied to determine the optimal immersion conditions, and the developed quadratic models demonstrated high predictive accuracy. Under optimized conditions, rosemary extract\u2013treated tuna showed enhanced surface redness, increased oxy\u2013myoglobin retention and improved sensory acceptability. Furthermore, during chilled storage at 4 and 10\u2009\u00b0C, optimized rosemary extract immersion effectively suppressed microbial growth, reduced total volatile basic nitrogen accumulation, inhibited myoglobin oxidation and maintained superior sensory quality compared to untreated samples.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>Optimized rosemary extract immersion effectively improved color stability and preserved the overall quality of tuna during chilled storage. These findings suggest that rosemary extract immersion represents a practical clean\u2013label strategy for enhancing the shelf\u2013life and marketability of tuna products. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71009","type":"journal-article","created":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T05:02:08Z","timestamp":1788498128000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Optimization of rosemary extract\u2013based immersion processing for improving color stability and quality of tuna flesh"],"prefix":"10.1002","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-1257-1463","authenticated-orcid":false,"given":"Du\u2013Min","family":"Jo","sequence":"first","affiliation":[{"name":"National Marine Biodiversity Institute of Korea  Seocheon Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mi\u2013Ru","family":"Song","sequence":"additional","affiliation":[{"name":"International Certification Support Center Korea Fisheries Association  Gwangmyeong Republic of Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Young\u2013Mog","family":"Kim","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology Pukyong National University  Busan South Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,3]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"crossref","DOI":"10.3390\/foods13081238","article-title":"Effects of different phenolic compounds on the redox state of myoglobin and prevention of discoloration, lipid and protein oxidation of refrigerated longtail tuna (Thunnus tonggol) slices","volume":"13","author":"Palanisamy 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