Evaluation of nutritional value, the profile of fatty acids and amino acids of canned Skipjack tuna (Katsuwonus pelamis) and Yellowfin tuna (Thunnus albacares) and their comparison with fresh fish

The present study was performed to determine the nutritional value and fatty acids profile and amino acids in canned Skipjack tuna and yellowfin fish and compare them with their fresh meats. The amounts of protein, fat, moisture and ash in fresh Yellowfin were 6.71, 5.88, 84.66 and 0.85%, and in canned fish 39.6, 5.65, 86.56 and 0.82%, respectively, whereas, in fresh Hoover, they were 7.44, 5.24, 83.44 and in canned fish 7.65, 5.96, 83.79 and 0.8%, respectively. There were no significant differences in nutritional value (P>0.05) between those fresh and canned ones. In fresh and canned treatments, glutamic acid, lysine, leucine, arginine and alanine were identified as the most amino acids. The number of amino acids in canned Yellowfin and Skipjack tuna did not decrease significantly compared to fresh meat (P>0.05). In canned and fresh products, palmitic acid (20.65-22.03 mg/g) was the highest than other fatty acids (P<0.05). The lowest fatty acids belonged to eicosenoic acid (1.49-1.34 mg/g). In all treatments, the omega-3 fatty acid was higher than the omega-6 fatty acid (P<0.05). No significant difference was observed in the nutritional value between Yellowfin and Skipjack tuna (P>0.05). Although differences were found between the canned and fresh tuna meat, the present study showed the high nutritional value of canned Yellowfin and Skipjack. Since canned meat has higher safety and shelf life compared to fresh meat; products processed with vegetable oil may be a better choice than fresh meat for people who need an increase in essential fatty acids than fresh meat.