Abstract:
Ecuador is considered one of the largest tuna fishing countries in the world. This industry moves around USD 200
million per year since tuna fish is a high consumption product. Its meat has a dark red color provided that this
specie has a high metabolism, being this the cause for its black colored meat as well. This latter, is normally
considered as waste product in the industry and therefore it is disposed.
The main objective of this investigation was to give added value to this industry, through a process that would drag
away tuna's characteristic flavor and color, and therefore, become accepted by the end consumer.
Inspired by the Japanese technique of "surimi", the tuna dark meat was subject of a multiple washing processes in
order to achieve a mild colored and tasteless paste which was used as the main
