Chemical breakdown of tuna

The chemical breakdown of tuna involves the degradation of its proteins, lipids, and carbohydrates during storage and processing. Enzymatic activity, microbial growth, and oxidation can lead to the formation of free amino acids, fatty acids, and other compounds, affecting flavor, texture, and nutritional quality. Additionally, the presence of natural antioxidants, such as vitamin E, can help mitigate some oxidative changes. Proper handling and storage are essential to minimize these breakdown processes and maintain the quality of tuna.