Abstract
Skipjack tuna ( K. pelamis) was assessed for its proximate and anatomical compositions with a view to establishing its nutritive and technological usefulness. Analysis of the muscle revealed that it contained between 69·0% and 72·6% moisture, 1·59% and 2·57% lipid, 22·4% and 25·5% protein, 1·53% and 2·42% ash and 0·87% and 3·21% salt. The mean percentage yields of trunk, head and viscera were 69·7%, 23·0% and 7·03%, respectively. On average, a total waste yield (head plus viscera) of about 30% was obtained. The technological implications of this analysis on the development of tuna fisheries in Nigeria are discussed.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
