Please use this identifier to cite or link to this item: http://nopr.niscair.res.in/handle/123456789/46955
Title: Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis)
Authors: Kannaiyan, Sathish Kumar
Bagthasingh, Chrisolite
Vetri, Vijayarahavan
Aran, Shanmugam Seerappalli
Venkatachalam, Kaliyamurthi
Keywords: Little tuna;Muscle type;Proximate composition;Fatty acid composition;Colour analysis;Freshness analysis
Issue Date: Feb-2019
Publisher: NISCAIR-CSIR, India
Abstract: The proximate composition, fatty acid profile, texture, colour and freshness of white and dark muscles of little tuna (Euthynnus affinis) were investigated. The moisture content was higher in white muscle (75.52±0.13%) compared to that in dark muscle (74.85±0.10%). Both white and dark muscle had higher levels of protein, 23.12± 0.13% and 23.15± 0.02%, respectively. Analysis of fatty acid profile by gas chromatography showed that the dark muscle had high levels of eicosapentaenoie acid (C20:5) and docosahexaenoic acid (C22:6) compared to white muscle. Texture profile analysis showed that dark muscle had higher values for hardness (3.74±0.15kgF), whereas adhesiveness, cohesiveness, springiness and chewiness values were greater for white muscle. Colour analysis revealed dark muscle had lower L* value than that of white muscle. The total volatile base nitrogen, tri - methyl amine, texture profile analysis and histamine contents were higher in dark muscle. Overall nutritional quality of dark muscle was superior to that of white muscle.
Page(s): 205-211
URI: http://nopr.niscair.res.in/handle/123456789/46955
ISSN: 0975-1033 (Online); 0379-5136 (Print)
Appears in Collections:IJMS Vol.48(02) [February 2019]

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