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Abstract(s)
Tuna is a generic name for fi sh from the Scombridae family, which includes about
50 species, mostly from the Thunnus genus. Tuna is a very important commercial
resource widely but sparsely distributed throughout the oceans of the world that
generally occurs in tropical and temperate waters between about 45° north and
south of the equator (FAO 2010 ). Because of high muscular activity, some tuna species
display warm-blooded adaptations and can raise their body temperatures above
surrounding water temperatures (Randall et al. 2002 ). This enables them to survive
in cooler ocean environments and to inhabit a wider geographic range of latitudes
than other kinds of fi sh.
The most important tuna species for commercial and recreational fi sheries are
yellowfi n ( Thunnus albacares ), bigeye ( T. obesus ), bluefi n ( T. thynnus , T. orientalis ,
and T. maccoyii ), albacore ( T. alalunga ), and skipjack ( Katsuwonus pelamis ) (FAO
2010 ).
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Citation
Aníbal, J & E. Esteves (2016). Muxma and Estupeta: Traditional Food Products Obtained from Tuna Loins in South Portugal and Spain (Chapter 20). In: Kristbergsson, K. & J. Oliveira (eds.) Traditional Foods, Integrating Food Science and Engineering Knowledge Into the Food Chain 10. Springer Science+Business Media, New York, pp. 271-274
