Browsing by Author "Nadeeka, T"

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    Development of Fish Glue using Skin of Yellow fin tuna (Thunnus albacares) and Mahi-mahi (Coryphaenidae hippurus) and Characterization of glue Properties
    (Uva Wellassa University of Sri Lanka, 2012) Manjula, U.D.P.; Jayamanne, S.C.; Nadeeka, T; Malawige, M
    Fish glue is made out of fish skin and is a special type of glue which differs from other animal glue due to their specific glue properties. It remains as a liquid in room temperature and has a higher open time, and very sticky (Shepherd, 2009). Fish glue is usually made from head bones, skin and fins of the cold water marine fish. Characteristics of the final glue product depend on the raw material selected (Norland„ 1990). Recognition of the limited biological resources and increasing environmental pollution has emphasized the value-addition using under-utilized fish and the by-products from the fish industry (Geurard ei at. 2002). Dorsal skin of Yellow fin tuna (Thtuuiius albacares) is removed during tuna processing and can be used as a source of fish collagen. The main objective of this study was to find out the best quality fish glue using fish skin of the yellow fin cuna and Mahi-mahi (Cor)›phaenidae hippurus), and to identify the best and cheapest processing method For extraction of fish glue from yellow fin tuna and Mahi-mahi fish skin.
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    Development of Fish Soup Cube using Yellow Fin Tuna Off-Cuts
    (Uva Wellassa University of Sri Lanka, 2012) Thalpawila, T. K.R.N; Nadeeka, T; Jayamanne, S.C; Thushari, S. W.N.
    Fish are principal source of protein for world population end play s vital role in meeting basic nutritional and Livelihood needs. Fish products are comparable to meat and dairy products in nutritional quality. Today even more people turn to fish as healthy alternative to red meat. Sri Lanka has a large potential for marine fish production as it is surrounded by an Exclusive Economic oceanic area. A recent study has showed that average recovery percentage of expensive cuts of yellow fin tuna (Thiinnus albacares) from a medium scale processing factory is approximately 50%. The remaining inexpensive off cuts has low market value. Tuna trimmings can be purchased at Rs.200.00 per kg. The profit margin of Food processing companies can be increased while convening these off cuts into value added products. Fish soup cubes are now an established item on the world food market but non available in local market. A soup is a flavorful and nutritious liquid Food served ac the beginning of a meal or a snack. Instance soup cubes can save a good deal of Tillie and effort. This study was conducted to develop fish soup cube using tuna off-cuts. The present study was carried out with an aim of producing a soup cube by adding value to low valued off cuts of yellow fin tuna.