Browsing by Author "Thushari, S. W.N."

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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.