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Relevant bibliographies by topics / Tuna viscera

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Dissertations / Theses
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Academic literature on the topic 'Tuna viscera'

Author: Grafiati

Published: 14 March 2023

Last updated: 31 July 2025

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Journal articles on the topic "Tuna viscera"

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Nurhayati, T., B. Ibrahim, R. Rahmawati, I. D. Pamungkas, and P. A. Qanitia. "Characterization of trypsin enzyme extracted from intestines of yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus) from Indonesian seawater." Food Research 7, no. 6 (2023): 160–67. http://dx.doi.org/10.26656/fr.2017.7(6).020.

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Recently, there has been a major concern about fisheries waste produced by tuna processing factories. There are many ways to handle the waste from tuna processing factories, specifically the tuna viscera which contains the stomach, pyloric caeca, kidneys, and intestines. The tuna viscera have been known as a source of digestive enzymes, one of them is a protease, including trypsin. The objective of this research was to analyze the enzymatic characteristic of trypsin extracted from two different tuna species. In this study, the trypsin extracted from the intestines of yellowfin and bigeye tuna

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Faiza A. Dali. "Proximate Composition and Amino Acid Composition in the Viscera of Skipjack Tuna (Katsuwonus pelamis)." International Journal of Scientific Research in Science and Technology 11, no. 6 (2024): 748–56. https://doi.org/10.32628/ijsrst241161130.

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The viscera of skipjack tuna (Katsuwonus pelamis) is often regarded as an underutilised waste in the fishing industry, with approximately 20% of the total weight of skipjack waste being discarded, which presents a cost burden for producers. Although skipjack tuna has been studied previously, the nutritional potential of its viscera as a food source still requires further exploration. Therefore, this study aims to evaluate the nutritional content of skipjack tuna viscera obtained from the fish processing industry. Analysis was conducted on the proximate composition, including moisture, protein,

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Krasae, K., W. Worawattanamateekul, and J. HInsui. "Effects of peptide fractions and amino acids on antioxidant properties of autolyzed tuna viscera protein hydrolysate." Food Research 7, no. 5 (2023): 156–63. http://dx.doi.org/10.26656/fr.2017.7(5).270.

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Tuna viscera as a common waste product from the tuna processing industry contributes to environmental pollution. The effects were determined of peptide fractions and amino acids on the antioxidant properties of protein hydrolysate from tuna viscera. We converted this waste into protein hydrolysate, a high added-value product, using autolysis. Tuna protein hydrolysate was fractionated by ultrafiltration into four fractions (>10 kDa, 5–10 kDa, 1–5 kDa and <1 kDa) and each was examined for its antioxidant properties (DPPH, ABTS, FRAP and metal chelating) and amino acids composition. The MW

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Nugroho, Galih, Arning Wilujeng Ekawati, and Hartati Kartikaningsih. "Characteristics of Tuna Viscera (Thunnus sp.) Hydrolysate Protein Fermented by Bacillus licheniformis." Research Journal of Life Science 7, no. 2 (2020): 101–7. http://dx.doi.org/10.21776/ub.rjls.2020.007.02.4.

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This study aims to analyze the nutritional composition of the degree of hydrolysis and amino acids in the internal organ waste of tuna and the protein hydrolyzate of tuna's internal organs after fermentation using the Bacillus licheniformis bacteria. The analysis showed that the protein content of tuna offal was 53.52%, and after fermentation by Bacillus licheniformis, bacteria were able to increase protein levels from 56.04. The degree of hydrolysis of protein (DH) showed an increase of 13.24% in tuna offal to 22.28% of protein hydrolyzates are fermented tuna innards. The total essential amin

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Derouiche Ben Maiz, Habiba, Emilia M. Guadix, Antonio Guadix, Mohamed Gargouri, and Francisco Javier Espejo‐Carpio. "Valorisation of tuna viscera by endogenous enzymatic treatment." International Journal of Food Science & Technology 54, no. 4 (2018): 1100–1108. http://dx.doi.org/10.1111/ijfs.14009.

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Klomklao, S., and S. Benjakul. "Utilization of Tuna Processing Byproducts: Protein Hydrolysate from Skipjack Tuna (Katsuwonus pelamis ) Viscera." Journal of Food Processing and Preservation 41, no. 3 (2016): e12970. http://dx.doi.org/10.1111/jfpp.12970.

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Hursepuny, Joshua J., Trijunianto Moniharapon, and Meigy M. Mailoa. "KARAKTERISTIK KIMIA DAN MIKROBIOLOGI BAKASANG JEROAN IKAN TUNA SIRIP KUNING (Thunnus Albacares)." INASUA: Jurnal Teknologi Hasil Perikanan 1, no. 2 (2021): 86–99. http://dx.doi.org/10.30598/10.30598/jinasua.2021.1.2.86.

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Tuna is a raw material with low quality if not utilized it can cause environmental problems, therefore processing is necessary to increase added value. Tuna fish innards are processed traditionally by fermenting them into bakasang. This study aims to determine the chemical and microbiological quality of the viscera of yellowfin tuna (Thunnus Albacares). The method used is an experimental method with the treatment carried out is a salt concentration of 10%, 20%, 30%, and the duration of fermentation is 2 weeks, 4 weeks, 6 weeks. Objective tests carried out in the study included water content, p

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Tran, Thi Ngoc, Chien Thang Doan, Van Bon Nguyen, Anh Dzung Nguyen, and San-Lang Wang. "Conversion of Fishery Waste to Proteases by Streptomyces speibonae and Their Application in Antioxidant Preparation." Fishes 7, no. 3 (2022): 140. http://dx.doi.org/10.3390/fishes7030140.

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Proteinaceous wastes from the fishery process are an abundant renewable resource for the recovery of a variety of high-value products. This work attempted to utilize several proteinaceous wastes to produce proteases using the Streptomyces speibonae TKU048 strain. Among different possible carbon and nitrogen sources, the protease productive activity of S. speibonae TKU048 was optimal on 1% tuna head powder. Further, the casein/gelatin/tuna head powder zymography of the crude enzyme revealed the presence of three/nine/six proteases, respectively. The crude-enzyme cocktail of S. speibonae TKU048

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BANZE, Jorge Filipe, Maria Fernanda Oliveira SILVA, Dariane Beatriz Schoffen ENKE, and Débora Machado FRACALOSSI. "Acid silage of tuna viscera: production, composition, quality and digestibility." Boletim do Instituto de Pesca 43, especial (2017): 24–34. http://dx.doi.org/10.20950/1678-2305.2017.24.34.

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Thanh, Le Tat. "SURVEY ON TOTAL LIPID CONTENT AND COMPOSITION OFFATTY ACIDS FROM HEAD AND VISCERA OF TUNA." Vietnam Journal of Science and Technology 54, no. 2C (2018): 486. http://dx.doi.org/10.15625/2525-2518/54/2c/11878.

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In this study, 16 samples including 8 head samples and visceral samples of tuna species incentral Vietnam coast are collected and serveyed the composition and content of fatty acids inthe total lipid. The obtained results show that the total lipid content in the head samples rangefrom 4.5 % to 11.7 % weight of fresh samples, particularly, the total lipid content of MT1 (headof Thunnusobesus) and VV1 (head of Thunnusalbacares) reached 14.2 % and 14.8 %. Invisceral samples, the total lipid content ranges from 2.3 % to 6.5 % compared with the weight offresh sample. We also identified 37 kinds of

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Dissertations / Theses on the topic "Tuna viscera"

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FRATERRIGO, GAROFALO SILVIA. "Valorization of rice and canned tuna processing wastes: a focus on green extraction techniques." Doctoral thesis, Politecnico di Torino, 2022. http://hdl.handle.net/11583/2960759.

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Ellis, DC. "The measurement of visceral temperature patterns and implications for feeding practices in ranched southern bluefin tuna Thunnus maccoyii." Thesis, 2013. https://eprints.utas.edu.au/17076/1/Front-Ellis-thesis.pdf.

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Southern bluefin tuna (Thunnus maccoyii) warm their viscera when digesting food. Through surgical implantation of archival tags, this thesis explores visceral warming patterns in southern bluefin tuna (SBT) with the aim of identifying relationships between visceral heat, nutrient supply, feed frequency and efficiency in SBT. Based on six trials with different but related objectives, it was found that dietary energy influences visceral warming, time taken to reach peak visceral temperature and duration of visceral warming when SBT receive one meal per day. When SBT are fed more than one meal p

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Book chapters on the topic "Tuna viscera"

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Gunn, John, Jason Hartog, and Kirsten Rough. "The Relationship Between Food Intake and Visceral Warming in Southern Bluefin Tuna (Thunnus maccoyii)." In Reviews: Methods and Technologies in Fish Biology and Fisheries. Springer Netherlands, 2001. http://dx.doi.org/10.1007/978-94-017-1402-0_5.

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Conference papers on the topic "Tuna viscera"

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Bousbaa, Hamza, Khatir NAIMA, Medjahed Lamia, Mohammed Benramdane, Dhinesh Balasubramanian, and Anish Jafrin Thilak Johnson. "Physicochemical Characterization and Potential Applications of Biodiesel Produced from Industrial Fish Waste." In Automotive Technical Papers. SAE International, 2024. http://dx.doi.org/10.4271/2024-01-5106.

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<div class="section abstract"><div class="htmlview paragraph">Biofuels are gaining significant global attention as renewable and alternative energy sources, produced from various materials through different extraction methods and conversion processes. Food industry generates not only substantial organic waste, presenting economic and ecological challenges but also potential opportunities for valorization. This study focuses on recovering industrial fish waste from the manufacture of canned tuna, specifically targeting non-food and abundant fish co-products such as heads, bones, ski

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