摘要：Changes in the βhydroxyacylCoAdehydrogenase (HADH) activity of fresh and frozenthawed Yellowfin tuna were examined A statistical approach to HADH activities determined in press juice allowed to set a critical value to differentiate fresh from frozenthawed Yellowfin tuna: the threshold value was 37 U mL1 at the probability level of 1% The analysis of 37 tuna (not ready to eat) sampled on retail revealed the unconformity to labelling of 4 samples A simple statistical algorithm was built to get probabilities from observed values on tuna of being or not frozen/thawed.
