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B. O. E., Boletín Oficial del Estado, “Laying Down the Microbiological Standards of the Various Products of Fisheries and Aquaculture, as well as the Limits of Heavy Metal Content and Analytical Methods for Their Determination,” Spain, 1991, p. 195.

has been cited by the following article:

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

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

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

  JOURNAL NAME: Food and Nutrition Sciences, Vol.2 No.1, January 24, 2011

  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.