Yellowfin tuna (Thunnus albacares) were caught by a
Mexican commercial fishing boat in the Pacific Ocean, frozen
on board by immersion in freezing brine, and stored at –17 °C.
Ten tuna measuring 12/20 were sampled directly from the boat
immediately after their arrival by personnel working in the tuna
canning industry quality control laboratory in Sinaloa, Mexico.
In this study, only fish showing external physical damage on
the upper loin of their body (gaps, perforations or cuts in their
flesh) were selected.