000			01713nam a2200229Ia 4500
008			170324s9999 xx 000 0 und d
082			_a664
100			_aJeya Shakila
100			_eResearcher
245		0	_a"Studies on the species identification by gel electrophoresis and certain quality changes in raw, cooked and canned tuna"
245		0	_cby R. Jeya Shakila
250			_aM. F. Sc
260			_aThoothukudi
260			_bFisheries College and Research Institute
260			_c1991
300			_a108p
300			_bCol. photo
500			_aInclude references
521			_a"Five different species of tuna viz., Yellow fin tuna (Thunnus albacares), Blue fin tuna (Thunnus tonggol), Skipjack tuna (Katsuwonus pelamis), Grigate mackerel tuna (Auxis thazard) and Little tuna (Euthynnus affinis), were analysed for their physical, proximate and biochemical characteristics in fresh and cooked forms. They were also canned in oil and the quality of the canned product was assessed by can opening test, sensory evaluation, biochemical tests and water activity test. Sodium Dodecyl Sulphate - polyacrylamide Cel Electrophoresis (SDS - PAGE) was used for identifying the tuna species in fresh, cooked and canned forms of tuna. Based on the results of examination of quality characteristics, it has been found out that yellow fin and blue fin tuna were in good quality followed by skipjack, little and frigate mackerel tuna. SDS - PAGE technique was effective in identifying the species differences among the various tuna species tested in fresh and cooked condition, while the same technique was not found to be suitable for canned tuna identification."
650			_aCanned fish - Tuna
942			_cRF
999			_c10812 _d10812