Biochemical and microbiological evaluation of tuna Loin processing waste

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Date
2012
Authors
Murthy, L.N.
Rao, B.M.
Prasad, M.M.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
The study conducted on the yellow fin tuna loin processing showed a sizeable portion as waste in the form of belly flap, off cut meat, off cut mince from the bone, meat mince, blood meat, head, gut, tail, skin and bone. Analysis of proximate composition of processing waste showed protein content ranging between 18.72 and 23.95%. The fat content was highest in belly flap (7.52%) and lowest in head meat (0.23%). The appreciable amounts of protein (18.73 to 23.95%) and low fat content (0.23 to 1.92%) of off-cut mince, bone meat, head meat and blood meat make them suitable for value addition if other quality parameters are within the acceptable level. Microbiological quality of the tuna processing waste was found acceptable whereas histamine content was on the higher side. Implementation of Good Management Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) system right from capture to processing would facilitate effective utilization of tuna processing waste for value addition.
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Keywords
Yellowfin tuna, tuna ioins, processing waste, proximate composition
Citation
Fishery Technology 2012: 49(1), 45-49