Red Meat Or White Meat????: A Comparative Study On The Biochemical Composition Of Two Tuna Species: Katsuwonus Pelamis And Euthynnus Affinis

James, Remya; T. P. V. Kumar, Vineeth Kumar; Mathew, Susheela; James, Remya; T. P. V. Kumar, Vineeth Kumar; Mathew, Susheela

ISBN 10: 3659278246 / ISBN 13: 9783659278242

Published by Lap Lambert Academic Publishing, 2012

About this Item

88 pages. 8.66x5.91x0.20 inches. In Stock.

Seller Inventory # 3659278246

Bibliographic Details

• Title: Red Meat Or White Meat????: A Comparative Study On The Biochemical Composition Of Two Tuna Species: Katsuwonus Pelamis And Euthynnus Affinis
• Publisher: Lap Lambert Academic Publishing
• Publication Date: 2012
• Language: English
• ISBN 10: 3659278246
• ISBN 13: 9783659278242
• Binding: Paperback
• Condition: Brand New
• Weight: 0.18 kilograms

About this title

Synopsis

Tuna, known as the ‘Chicken of Sea’ have red and white flesh in their bodies which taste differently. Red and White meat of Little Tunny (Euthynnus affinis) and Skipjack Tuna (Katsuwonus pelamis), widely available cheap tuna species in the food market were subjected to biochemical analysis to estimate the food value. K.pelamis have more nutritive value than E.affinis, but both species can provide satisfactory amount of nutrients in diet including a reasonable amount of omega-3 fatty acids. Red meat was found out to be equally nutritious as white meat. Red and white meat of both K.pelamis and E.affinis can be recommended in diet as excellent nutrient source.

About the Author

Ms. Remya James is an Assistant Professor in Zoology at St. Joseph’s College for Women, Kerala, India. She is an active fish researcher since her M.Sc and has good number of articles published.