Quality Characteristics of Yellowfin Tuna (Thunnus albacares) in the Fish Landing Centre at Cochin, India
Quality Characteristics of Yellowfin Tuna (Thunnus albacares) in the Fish Landing Centre at Cochin, India
Date
2016
Authors
Biji, K. B.
Kumari, K. R. R.
Anju, K.A.
Mathew, s.
Ravishankar, C.N..
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists(India)
Abstract
Yellowfin tuna being one of the commercially
important fish species, the quality characteristics
were investigated. Yellowfin tuna muscle had
23.18% crude protein and 1.52% crude fat. Tuna
protein was well balanced with amino acids and the
percentage ratio of essential amino acids to total
amino acids was 48.2. Tuna meat was rich in
docosahexaenoic acid (DHA) and eicosapentaenoic
acid (EPA). Saturated fatty acid (SFA),
monounsaturated fatty acid (MUFA) and polyunsaturated
fatty acid (PUFA) contents of raw tuna
were 31.19, 8.23 and 58.79%, respectively. n-3/n-6
polyunsaturated fatty acid ratio was 6.78, showing
that yellowfin tuna meat is rich in n-3 PUFA. The
other quality parameters like total volatile base
nitrogen (TVBN) and trimethyl amine (TMA) were
well within acceptable limits. Primary and secondary
lipid oxidation products were also studied. The
surface colour parameters and texture of yellowfin
tuna meat showed that the samples used in the
present study were of good quality.
Description
Keywords
Quality Characteristics of Yellowfin Tuna (Thunnus albacares) in the Fish Landing Centre at Cochin, India, Yellowfin tuna, fatty acid, amino acid, proximate composition, PUFA
Citation
Fiishery Technology 2016:53(4), 313-319