| Main ref. | |
| Country | |
| Locality | Not specified, part analyzed not specified |
| Remark |
Light colored meat of the yellowfin has a pinkish tinge and dense consistency. The dark meat unlike the light has a friable structure. When boiled, light meat becomes gray, with a dense, somewhat hard consistency. In taste, light meat resembles chicken and has a distinct acid flavor. Dark meat has low taste qualities. |
| Weight proportions | |
| Chemical composition | |
Body parts |
Moisture % |
Protein % |
Fat % |
Ash % |
Meat/Fillet |
71.7 - 75.3 |
22 - 26.2 |
0.1 - 3.7 |
1.2 - 1.7 |
Liver |
71.2 - 0 |
23.9 - 0 |
3.1 - 0 |
1.8 - 0 |
Roe |
67.4 - 0 |
24.4 - 0 |
6.4 - 0 |
1.8 - 0 |
Viscera |
76.3 - 77.3 |
18.4 - 19.6 |
1.6 - 2.5 |
1.4 - 1.8 |
Head/bone/fins |
57.1 - 0 |
25.4 - 0 |
5.5 - 0 |
13 - 0 |
Waste/offal |
0 - 0 |
0 - 0 |
0 - 0 |
0 - 0 |
Comment |
Entered by :
|
|