Utilisation of tuna and tuna waste
Utilisation of tuna and tuna waste
Date
1998
Authors
Thankappan, T.K.
George, C.
Nair, K.G.R.
Journal Title
Journal ISSN
Volume Title
Publisher
Cochin University of Science And Technology
Abstract
Several products were prepared with red meat of tuna which is generated as waste during canning of tuna products like wafer, paste, finger, cutlets, etc. on storage studies indicated lesser shelf life due to rancidity development. Whereas chutney powder, smoked fillets, hydrolysate, surimi etc. had acceptable organoleptic quality and substantial shelflife. The waste material was converted to tuna meal.
Description
Keywords
Tuna waste, utilization of tuna, white meat
Citation
Proceedings of the National Symposium on Technological Advancements in Fisheries and its Impact on Rural Development held at Cochin by School of Industrial Fisheries, Cochin University of Science and Technology during December 5-7, 1995, ed. by Hameed, M.S. et. al, 329-333