Utilisation of tuna and tuna waste

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dc.contributor.authorThankappan, T.K.
dc.contributor.authorGeorge, C.
dc.contributor.authorNair, K.G.R.
dc.date.accessioned2014-02-18T09:40:46Z
dc.date.available2014-02-18T09:40:46Z
dc.date.issued1998
dc.description.abstractSeveral 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.en_US
dc.identifier.citationProceedings 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, 329-333en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1538
dc.language.isoenen_US
dc.publisherCochin University of Science And Technologyen_US
dc.subjectTuna wasteen_US
dc.subjectutilization of tunaen_US
dc.subjectwhite meaten_US
dc.titleUtilisation of tuna and tuna wasteen_US
dc.typeArticleen_US
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