Comparative studies on ordinary and dark muscles of tuna fish [albacore Thunnus alalunga, yellowfin tuna Neothunnus albacora and skipjack Katsuwonus pelamis]
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Albacore
Skipjack tuna
Thunnus
Yellowfin tuna
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Abstract A significant amount of vitamin B12 (52.9±8.9 µg/100 g) was found in the dark muscle of the yellowfin tuna (Thunnus albacares), in comparison to that of the light muscle. A corrinoid compound was purified to homogeneity from the dark muscle and partially characterized. TLC and HPLC patterns of the purified corrinoid compound were identical to those of authentic vitamin B12. These results indicate that dark muscle of the yellowfin tuna would be an excellent source of vitamin B12 for humans and aminals.
Yellowfin tuna
Corrinoid
Thunnus
Bonito
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Skipjack tuna
Flesh
Proximate
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Yellowfin tuna
Thunnus
Scombridae
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Proximate composition was determined in different body parts (skin, white muscle, red muscle, head muscle and belly flap of five species of tuna; Katsuvonus pelamis (skipjack, balaya), Thunnus Albacares (yellow fin tuna, kellawalla), Auxis rochei (Bullet tuna, ragoduwa), Auxis thazard (frigate tuna, alagoduwa) and Euthvnnus affinis (kawakawa, attawalla) obtained from the Negambo fish landing site. Fatty acid profiles were also analyzed in the akin, red and white muscle of the five species. No significant differences between the tuna species were observed with respect to protein, total fat. and moisture contents. The ash content in Frigate tuna and Kawakawa were significantly higher than the other species. The muscle tissue in all the species was rich in protein (20-25%) and low in fat (
Yellowfin tuna
Thunnus
Skipjack tuna
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Thunnus
Proximate
Scombridae
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Yellowfin tuna
Residue (chemistry)
Denaturation (fissile materials)
Edman degradation
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Thig study was conducted to get a knowledge on chemical components of the cooked tuna bones (skipjack tuna bone and yellowfin tuna bone) as a food resource. The crude protein of tuna bone was around on the dry basis. The imino acid content (193 imino acid residues /1,000 amino acid residues) of collagen extracted from yellowfin tuna bone was higher than that (173 imino acid residues /1,000 amino acid residues) of collagen extracted from skipjack tuna bone, however, it was lower than that of collagen extracted from animal bone. The content and the ratio of unsatuated fatty acids in lipid extracted from yellowfin tuna bone were higher than those of lipid extracted from skipjack tuna bone, but they were lower than those of squid viscera oil. The contents of calcium and phosphorus as the major components of the tuna tone were 36.5 g and 17.2 g in 100 g ash in the skipjack, respectively, and 38.0 g and 18.7 g in 100 g ash in the yellowfin, respectively. It was concluded from these results that tuna bones could be effectively utilized as a mineral source.
Yellowfin tuna
Skipjack tuna
Imino acid
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Tuna viscera consist of high levels of protein and enzymes which have the potential to be used for protein hydrolysate production. The objective of this study was to produce protein hydrolysates from yellowfin and skipjack tuna viscera. Tuna viscera were autolyzed at various temperatures (33, 35, 55°C) for 10 days. Protein hydrolysate produced from tuna viscera contained 15.09-22.65% protein, 0.48-0.59% fat, and 1.88-1.95% salt. The levels of TVB-N (9.52-45.39mg·100 g -1 and histamine (276.87-289.95 mg·kg -1 were below the maximum levels for human consumption. Protein hydrolysate from skipjack tuna viscera contained a greater amount of protein and a lower level of fat than yellowfin tuna viscera. Protein hydrolysate from yellowfin and skipjack tuna viscera showed antioxidant activity as determined by DPPH (2,2-diphenyl-l-picrylhydrazyl) and ABTS (2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid)) radical scavenging activities with acceptable qualities. The protein hydrolysate from skipjack tuna viscera could be a new source of protein for humans.
Yellowfin tuna
Skipjack tuna
Thunnus
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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.
Yellowfin tuna
Thunnus
Albacore
White meat
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For the effective utilization of tuna processing byproducts such as roes of skipjack tuna (Katsuwonus pelamis) and yellowfin tuna (Thunnus albacores) as a food resource, the roes of skipjack and yellowfin tuna were examined on food component characteristics and also compared to those of Alaska pollack (Theragra chalcogramma). The concentrations of heavy metal in both roe of the skipjack and yellowfin tuna were below the reported safety limits, therefore, these roes appeared to be safe as a raw material for food resource. The contents of crude protein were 21.4% in the skipjack tuna roe and 21.5% in the yellow fin tuna roe, which showed to be the major component in tuna roes. The prominent amino acids of total amino acids were aspartic acid, glutamic acid, leucine and lysine, and these amino acids were comprise to be 38.4-41.2% of total amino acid in both tuna roes. The total lipid content were 2.1 % in the skipjack tuna roe and 2.0% in the yellofin tuna roe. The major component of total lipid was found to be triglyceride in both tuna roes (skipjack tuna roe, 93.3%; yellow fin tuna roe, 92.0%), which was high in the compositions of 16:0, l8:1n-9, and 22:6n-3. The content of DHA in total lipid of the tuna roes (skipjack tuna roe, 29.9%; yellowfin tuna roe, 36.3%) were higher than that of Alaska pollack roe (18.1%). Based on the results of the proximate composition, mineral, amino acid and lipid characteristic, roes of skipjack tuna and yellowfin tuna showed potential as a raw material for food.
Yellowfin tuna
Skipjack tuna
Thunnus
Scombridae
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