A comparative evaluation of the biochemical composition of three tuna species

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dc.contributor.advisorMathew, S.
dc.contributor.authorMumthaz, V.R.
dc.contributor.authorYathavamoorthi, R.
dc.contributor.authorThomas, A.
dc.contributor.authorJames, R.
dc.contributor.authorGopal, T.K.S.
dc.date.accessioned2014-02-14T06:21:42Z
dc.date.available2014-02-14T06:21:42Z
dc.date.issued2010
dc.description.abstractThere is an ever increasing awareness about health foods especially in developed countries and fish is getting more acceptances because of its special nutritional qualities. Fish can serve as a significant source of protein, minerals, essential fatty acids and amino acids. Lysine present in them can supplement the corresponding deficiency in plant proteins. Two significant components present in marine fish and not present in other foods are the o-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Most important dietary recommendation to improve health and prevent chronic diseases is to increase dietary intake of co-3 fatty acids that are found primarily in the fatty fish (Exler and Wehrauch, 1988). These fatty acids have been suggested to have beneficial effects in the prevention and treatment of major diseases affecting human health such as Coronary Heart Disease (CHD), cancer, diabetics, high blood pressure and auto immune diseases. Mackerel supplemented diet lowers the systolic and diastolic pressure in hypertensive subjects (Flick and Martin, 1992). Animal studies have shown that ingestion of fish oils prevents or diminishes arrhythmia (Charnock, 1991) Administration of fish oil has been found to be useful to reduce the inflammatory effects in many patients (Budiarso, 1990). High dietary intake of c -6 fatty acids have beneficial effects against malignant tumors (Cave, 1991). DHA are particularly valuable as nutrients for the cells of the brain, nervous system, eyes, adrenal glands (Carlson and Salem, 1991). With the current average seafood consumption of 14g/day, our intake of EPA and DHA is small. It is highly unlikely that an excess of o)-3 fatty acid will result from seafood consumption (Flick and Martin, 1992). Even with an increase in seafood consumption by a factor of five,it would be difficult to achieve the estimated intake of w-3 fatty acids. Enrichment of food with fish oil encapsulations is a remedy to this particular problem.en_US
dc.identifier.citationProceedings of the National Seminar on Conservation and Sustainability of Coastal Living Resources of India, 1-3 December 2009, Cochin, ed.by Meenakumari, B. et.al 742-753en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1457
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India)en_US
dc.subjectBiochemical compositionen_US
dc.subjecttuna speciesen_US
dc.subjectfishen_US
dc.subjectred meaten_US
dc.subjectwhite meaten_US
dc.titleA comparative evaluation of the biochemical composition of three tuna speciesen_US
dc.typeArticleen_US
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