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

Elena Sánchez-Zapata, Mahassine Amensour, Rosa Oliver, Evangélica Fuentes-Zaragoza, Casilda Navarro, Juana Fernández-López, Esther Sendra, Estrella Sayas, José Angel Pérez-Alvarez

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DOI: 10.4236/fns.2011.21003                

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.

Keywords

Dark Muscle, Tuna Fish, Haemopigments, Myoglobin, Heme Iron, Physicochemical Properties

Conflicts of Interest

The authors declare no conflicts of interest.

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