The Effect of Acid Solvent on the Physicochemical Characteristics of Tuna Dark Meat Fish Meal | ||||
| Egyptian Journal of Aquatic Biology and Fisheries | ||||
| Article 22, Volume 25, Issue 3, May and June 2021, Page 329-338 PDF (326.32 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejabf.2021.175545 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Vanessa Lekahena et al. | ||||
| Abstract | ||||
| Tuna dark meat can be processed into fish meals to increase its economic value and shelf life. Fish meal is a high-protein, low-moisture product derived from fish parts or a fish grinding mill. This study was organized to discover the effect of an acid solvent on the physicochemical properties of tuna dark meat in fish meal. The results of the study revealed that the extraction of tuna dark meat using acid solvent types affected the physicochemical characteristics of the produced fish meal in all test parameters, including yield value, bulk density, whiteness, pH, moisture content, ash, protein, fat, and total plate count. The best characteristics of the fish meal were those extracted using lime acid (AJ); with a yield value of 26.230%, bulk density of 0.937 g.ml-1, the whiteness of 33.967%, pH of 3.6, moisture content of 6.257%, ash of 4.674%, protein of 78.077%, fat of 1.938%, and total plate count of 1.79 x 103 cfu.g-1. This finding serves as a model for the processing of tuna meat as an innovation in providing healthy and nutritious food for fish consumption. | ||||
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