Biochemical and microbiological evaluation of tuna Loin processing waste

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dc.contributor.authorMurthy, L.N.
dc.contributor.authorRao, B.M.
dc.contributor.authorPrasad, M.M.
dc.date.accessioned2014-01-06T05:01:10Z
dc.date.available2014-01-06T05:01:10Z
dc.date.issued2012
dc.description.abstractThe 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.en_US
dc.identifier.citationFishery Technology 2012: 49(1), 45-49en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1279
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectYellowfin tunaen_US
dc.subjecttuna ioinsen_US
dc.subjectprocessing wasteen_US
dc.subjectproximate compositionen_US
dc.titleBiochemical and microbiological evaluation of tuna Loin processing wasteen_US
dc.typeArticleen_US
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