Muxma and Estupeta: traditional food products obtained from tuna loins in South Portugal and Spain

• Autor(es): Aníbal, J. ; Esteves, E.
• Data: 2016
• Identificador Persistente: http://hdl.handle.net/10400.1/7972
• Origem: Sapientia - Universidade do Algarve
• Tipo de Documento: Capitulo
• Idioma: Inglês
• Contribuidor(es): Sapientia; Kristbergsson, Kristberg; Oliveira, Jorge

Descrição

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 ).