抄録
Huge amounts of by-products may be generated from sashimi processing of yellowfin tuna. This study was conducted to determine how these discards can be best utilized; and assess its nutritional implications to human health. The heads, eyeballs, red meat, milt and stomach were randomly collected from same lot of yellowfin tuna (35-80kg total body weight) received at General Santos City Fish Port, Philippines. Lipids were extracted and analyzed by gas chromatography. These samples gave high EPA and DHA values i.e. 5.3 and 26.8%; 5.5 and 27.7%; 4.8 and 21.5%; 5.2 and 26.5%; and 5.0 and 23.4%, respectively. Addition of 0.5% yellowfin tuna oils to oyster sauce had markedly increased its EPA and DHA values by 106 times. Lipid extracts generally gave high color scores (4.5-5.0); and low acid, peroxide and TBA values. Results had clearly established the value of these by-products as an excellent source of EPA and DHA fatty acids.
