Abstract: The present study was undertaken to assess the edible quality of fresh dorsal meat of yellowfin (Tunathunnus albacares) from Fiji, including nutrition component, amino acids, component of fatty acid and free amino acid. Results showed that fresh dorsal meat of yellowfin tuna contains high protein, low fat and high ash content, in which the content of crude protein is 24.88%, fat 0.0387%, and ash content 1.71%. Nutritive value of yellowfin tuna dorsal meat was evaluated by FAO/WHO essential amino acid model in 1973. Its amino acid value is 95 and the first limited amino acid is threonine. The content of lysine, methionine are 81.02mg/g and 54.81 mg/g of protein respectively. Several flavor amino acids are found in free amino acids, among which histidine (meaty), glycin (sweet) and glutamic acid (umami) are relatively higher (accounting for 75.94%, 1.25% and 1.73% of the total free amino acids). The unsaturated fatty acids account for 60.95% in the total fatty acids, and in which the relative content of EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid) account for 6.90% and 36.38%, respectively. In addition, odd number carbon fatty acids (pentadecanoic acid and heptadecenoic acid) are fount in the tuna meat. Fresh yellowfin tuna dorsal meat is a excellent material for its nutrition and taste.

Key words: yellowfin (Tunathunnus albacares), nutrition components, analysis of nutritive value, free amino acids, fatty acids