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| A Review of Technologies for Processing and Utilization of Tuna |
| DUAN Zhen-hua;WANG Su-hua |
| 1. College of Food Science and Technology, Hainan University, Haikou 570228, China；
2. Hainan Provincial Fisheries Research Institute, Haikou 570203, China |
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Abstract Tuna is an important marine food source and consumed mostly in Japan, Europe and the United States. In China,
with the improvement of people’s standards of living, deep-sea fish species such as tuna become popular with consumers
and have been served on Chinese dining tables. Currently, China is still backward in tuna processing and utilization. This
paper reviews the current situation of research on tuna processing and utilization such as characterization of nutritive value
and meat quality traits, freezing, ultra-high pressure processing, canned tuna production, tuna floss production, extraction
of natural ingredients from tuna including oligo-peptide, polyunsaturated fatty acids and fish oil, and control of histamine
formation during processing and storage. Moreover, future directions in tuna processing and utilization are discussed. This
paper may contribute to promote technological progress in this field.
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2013, Vol. 27 
