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Cited by 39Meat and Animal Product QualityFood Nutrient Composition and Product DevelopmentFood Industry and Aquatic Biology

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Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry

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Sánchez-Zapata, Elena, Amensour, Mahassine, Oliver, Rosa, Fuentes-Zaragoza, Evangélica, Navarro, Casilda, Fernández-López, Juana, Sendra, Esther, Sayas, Estrella, Pérez-Alvarez, José Angel·2011·Food and Nutrition Sciences
DOI 10.4236/fns.2011.21003
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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.

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  • Another part, corresponding to dark meat (10-13%), is canned or bagged as pet food.

    “Otra parte, correspondiente a la carne oscura (10-13%) se envasa en latas o bolsas como alimento para mascotas (Sánchez-Zapata et al. 2011, FAO 2016a).”

    From Túnidos tropicales: calentamiento global y seguridad alimentaria, una visión global (2019) · cites this paper as Sánchez-Zapata et al. 2011

    The Introduction identifies yellowfin tuna dark muscle as a processing by-product and says some fish-processing by-products may be used in animal feed. It does not say that dark muscle accounts for 10–13% of the fish or that it is canned or bagged as pet food (searched: 10–13%, pet food, canned or bagged). (LLM, conf=0.84)

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Research works printed but not linked: 41

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Metadata

Authors
Sánchez-Zapata, E., Amensour, M., Oliver, R., Fuentes-Zaragoza, E., Navarro, C., Fernández-López, J., Sendra, E., Sayas, E., & Pérez-Alvarez, J. A.
Affiliations
  • Abdelmalek Essaâdi University (MA)
  • Universitat de Miguel Hernández d'Elx (ES)
ORCID
Venue
Food and Nutrition Sciences
Publisher
Scientific Research Publishing, Inc.
Published
2011
Volume
02
Issue
01
Pages
22-30
ISSN
  • 2157-944X (ISSN-L)
  • 2157-9458
DOI
10.4236/fns.2011.21003
OpenAlex
W1983921463
Cited by
39
References
0
Citations by year
2026: 1 · 2025: 1 · 2024: 4 · 2023: 5 · 2022: 5 · 2021: 5 · 2020: 2 · 2019: 1 · 2018: 3 · 2017: 2 · 2016: 4 · 2015: 2 · 2014: 2 · 2012: 2
FWCI
2.01
Type
journal article
Language
en
Open access
Licence
Locations
Food and Nutrition Sciences (publishedVersion, cc-by)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Animal Science and Zoology › Meat and Animal Product Quality
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Industry and Aquatic Biology
Keywords
yellowfin tuna, dark muscle, fish by-products, myoglobin, heme iron, iron bioavailability, water holding capacity, oil absorption capacity

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