Abstract
Dark muscle from yellowfin tuna is an important edible fish by-product. However, it has a low commercial value, and it is underutilized. The present study was conducted to establish the characteristic of this by-product. Myoglobin concen- tration in tuna dark muscle is high (9650.12 mg/kg). Total iron in tuna muscle was 32.11 mg/kg, higher than other animal foods like veal or pork, and heme iron concentration was 23.56 mg/kg (73.38% of the total iron), indicating a high bioavailability of heme iron in dark muscle from yellowfin tuna, which is a nutritional advantage. As for the techno- logical properties, yellowfin tuna dark muscle had a water holding capacity of 8.37 g water/g and oil holding capacity of 8.11 g oil/g. This indicates that tuna dark muscle has possible applications to elaborate products, such as emulsion- ated foods or cooked products, so its industrialization is possible.
Highlights
Yellowfin tuna Thunnus albacares is an intensely exploited fish
Tuna dark muscle showed similar fat and protein content than values reported by Saito et al [25] (4.3 g fat/100 g and 26.4 g protein/100 g), but lower moisture content (71.9 g water/100 g)
The results of this study indicated that there was an inverse correlation between lightness (L*) and myoglobin content (y = –2.24x + 51.2; where y = lightness (L*) and x = myoglobin content)
Summary
Yellowfin tuna Thunnus albacares is an intensely exploited fish. Large quantities of yellowfin tuna are commercially used in canned and dry-salted products, like cured tuna loin (a typical product from Spanish Southeast, called “mojama”) [1] and as sashimi, a delicate-tasting raw fish product popular in Korea and Japan. The use of yellowfin tuna as sashimi is increasing in several other countries, with an annual worldwide production of 3,400,000 MT [2]. Yellowfin tuna industrialization is increasing fishery by-products. Some of the by-products are used to produce fish sauces and food products such as dry-salted roe, could be used in animal feed, but much of it is discarded and is a source of environmental contamination. The amount of hazardous waste produced from fish processing has tended to increase annually [3]
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