Quantitative analysis of meat properties in some tuna fishes

A series of on the analyses on the meat tuna fishes from fishing till canning stage were carried out. For this experiment samples were taken from fresh defrost and canned fishes of yellow tuna, skipjack tuna, eastern little tuna, little tuna and long tail tuna. Fat content, protein, ash and moisture in the meat of several fishes were separately measured is various methods of preparation. Fishing condition, landing, freezing, defrosting and canning processes were kept under control, in order to imitate completely actual procedures in Bandar Abbass canning factory