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

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

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"Quality Characteristics of Dark Muscle from Yellowfin Tuna Thunnus albacares to Its Potential Application in the Food Industry"
written by Elena Sánchez-Zapata, Mahassine Amensour, Rosa Oliver, Evangélica Fuentes-Zaragoza, Casilda Navarro, Juana Fernández-López, Esther Sendra, Estrella Sayas, José Angel Pérez-Alvarez,
published by Food and Nutrition Sciences, Vol.2 No.1, 2011

has been cited by the following article(s):

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[4]	Sensory Improvement of Tuna Dark Flesh for Food Application; Processing Conditions and New Meat Product Development
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[5]	Determination of coconut milk's volume to produce rendang tuna
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[6]	Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias' Growth in Tuna Loin Sashimi: Inhibition of Liquid …
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[7]	Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias' Growth in Tuna Loin Sashimi. Open Access …
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[8]	Nilai gizi dan profil asam amino ikan etong (Abalistes stellaris) dan ikan tongkol (Euthynnus affinis)
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[9]	Pelatihan Diversifikasi Produk Ikan Tuna untuk meningkatkan Kreativitas Masyarakat di Desa Kolorai Kecamatan Morotai Selatan Kabupaten Pulau Morotai
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[12]	Biological Properties of Peptide Released by in-vitro Stimulated Digestion of Cooked Meats
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[13]	Instrumental color and oxidative stability of light and dark muscles of Nile tilapia
	2020

[14]	Quality changes of little tuna fillet (Euthynnus affinis) during chilling temperature storage
	2020

[15]	The Effects of Carbon Monoxide Treatment on the Physical and Chemical Qualities of Tuna Steak during Iced Storage
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[16]	Effects of dietary tuna dark muscle enzymatic hydrolysis and cooking drip supplementations on growth performance, antioxidant activity and gut microbiota …
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[17]	Liquid smoke inhibits growth of pathogenic and histamine forming bacteria on skipjack fillets
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[18]	Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnus affinis)
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[19]	Nutritional, textural and quality attributes of white and dark muscles of little tuna (Euthynnusaffinis).
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[20]	Oxidative stability, biochemical indices and characteristics of the fatty acid composition of fish protein isolated from tuna (Thunnus albacares) canning by-product …
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[21]	Optimization of process parameters for enzymatic hydrolysis of tuna red meat protein with emphasis on specific applications
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[22]	Characterization and profilling of protein hydrolysates from white and red meat of tuna (Euthynnus affinis)
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[23]	Peptides from white and red meat of yellowfin tuna (Thunnus albacares): A comparative evaluation
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[24]	Pengaruh konsentrasi Bawang Merah (Allium Cepa) Dan Temu Kunci (Boesenbergia rotunda) Sebagai Pengawet Alami Terhadap Mutu Mutu Biologi Ikan …
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[25]	Characterization of Fish Protein Hydrolysate from Red Meat of Euthynnus affinis and its Application as an Antioxidant in Iced Sardine
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[26]	Túnidos tropicales: calentamiento global y seguridad alimentaria, una visión global
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[27]	Pengaruh konsentrasi Bawang Merah (Allium Cepa) Dan Temu Kunci (Boesenbergia rotunda) Sebagai Pengawet Alami Terhadap Mutu Mutu Biologi Ikan Kembung …
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[28]	Characterization and Profiling of Protein Hydrolysates from White and Red Meat of Tuna (Euthynnus affinis)
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[29]	Pemanfaatan limbah kulit ikan tuna sirip kuning (Thunnus albacares) sebagai gelatin: Hidrolisis menggunakan pelarut HCl dengan konsentrasi berbeda
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[30]	Quality of Cultured Wader Pari During Storage at Different Temperature
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[31]	Ekstraksi dan Sifat-Sifat Gelatin Kulit Ikan Tuna Sirip Kuning (Thunnus albacares)
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[32]	Seafood By-Products in Applications of
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[33]	Karakteristik gelatin kulit ikan tuna sirip kuning
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[34]	Seafood By‐Products in Applications of Biomedicine and Cosmeticuals
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[35]	Characterization of Fish Skin Gelatin Yellowfin Tuna
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[36]	Seafood in Applications By-Products of Biomedicine Cosmeticuals and
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[37]	ARTICLE INFO ABSTRACT
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[38]	Tissue specific metal characterization of selected fish species in Pakistan
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[39]	EFFECT OF SENSORY ENHANCEMENT ON YELLOWFIN TUNA (THUNNUS ALBACARES) MYOFIBRILS
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[40]	Product Optimization of Fish Burger Containing Tuna Protein Isolates for Better Sensory Quality and Frozen Storage Stability
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[41]	Penelusuran Keaslian Ikan Tuna (Thunnus Sp.) Dan Produk Olahannya Melalui Teknik Molekuler Dna Barcoding
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[42]	Changesin Myoglobin of Big Eye Tuna During Chilling Storage
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[43]	PERUBAHAN MIOGLOBIN TUNA MATA BESAR SELAMA PENYIMPANAN SUHU CHILLING
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[44]	Estudio del proceso de ahumado frío de filetes de caballa (Scomber japonicus)
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[45]	Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish
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[46]	PENGHAMBATAN PEMBENTUKAN HISTAMIN PADA DAGING IKAN TONGKOL (Euthynnus affi nis) OLEH QUERCETIN SELAMA PENYIMPANAN
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[47]	Study on the Effect of Different Levels of Heat on the Quality of Dark muscle of Yellow Fin Tuna Thunnus albacares
	2013

[48]	cDNA cloning and primary structure analysis of transglutaminase from bluefin tuna Thunnus orientalis
	Fisheries science, Springer, 2012

[49]	Muscle iridescence in yellowfin tuna ( Thunnus albacares)
	Food Research International, 2012

[50]	Muscle iridescence in yellowfin tuna (Thunnus albacares)
	Food Research International, 2012

[51]	Analisis Histamin Tuna (Thunnus sp.) dan Bakteri Pembentuknya pada Beberapa Setting Standar Suhu Penyimpanan
	Dissertations and Theses, 2011

[1]	Determination of coconut milk’s volume to produce rendang tuna IOP Conference Series: Earth and Environmental Science, 2022 DOI:10.1088/1755-1315/1033/1/012064

[2]	Inhibition of Microencapsulated Liquid Smoke on the Foodborne Pathogens and Histamine-Forming Bacterias’ Growth in Tuna Loin Sashimi Open Access Macedonian Journal of Medical Sciences, 2022 DOI:10.3889/oamjms.2022.10182

[3]	Characterization of tuna dark muscle protein isolate Journal of Food Processing and Preservation, 2022 DOI:10.1111/jfpp.16753

[4]	Instrumental color and oxidative stability of light and dark muscles of Nile tilapia Ciência Rural, 2020 DOI:10.1590/0103-8478cr20200287

[5]	Food Processing By-Products and their Utilization 2017 DOI:10.1002/9781118432921.ch19

[6]	Pengaruh penambahan konsentrasi tepung tapioka terhadap komposisi gizi dan evaluasi sensori nugget daging merah ikan Madidihang Agrikan: Jurnal Agribisnis Perikanan, 2016 DOI:10.29239/j.agrikan.9.1.1-8

[7]	Tissue specific metal characterization of selected fish species in Pakistan Environmental Monitoring and Assessment, 2016 DOI:10.1007/s10661-016-5214-6

[8]	Pengaruh konsentrasi asam asetat terhadap karakteristik fisiokimia tepung ikan dari daging merah ikan tuna Agrikan: Jurnal Agribisnis Perikanan, 2015 DOI:10.29239/j.agrikan.8.1.69-76

[9]	Challenges and realistic opportunities in the use of by-products from processing of fish and shellfish Trends in Food Science & Technology, 2014 DOI:10.1016/j.tifs.2014.01.007

[10]	cDNA cloning and primary structure analysis of transglutaminase from bluefin tuna Thunnus orientalis Fisheries Science, 2012 DOI:10.1007/s12562-012-0474-8

[11]	Muscle iridescence in yellowfin tuna (Thunnus albacares) Food Research International, 2012 DOI:10.1016/j.foodres.2012.05.018

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