A new research project aims to identify the optimal way to make tuna in a sustainable manner.
The goal is to produce cleaner tuna that is more nutritious and that has less waste.
In order to achieve this, researchers need to develop new techniques to make the tuna’s tissues more resilient to the elements.
The study was published in Science Advances.
The research team is led by biologist Jochen Würstner, a professor of ecology at the University of Leipzig, Germany.
The project was funded by the National Science Foundation, the Leverhulme Trust, and the European Union’s Horizon 2020 program.
The researchers found that the best way to improve tuna’s nutrition is to remove excess protein and fat from the fish.
The protein and fats were then mixed with a substance called polysaccharides (PSCs) that acts like a scaffold that binds to and releases enzymes that break down fatty acids.
This allows the tuna to digest the proteins and fats that make up its body.
It also helps it absorb more nutrients, such as vitamins and minerals, which would otherwise be lost during digestion.
The scientists discovered that removing the excess proteins and fat reduces the amount of nutrients the fish needs to digest.
This is a big step forward from the current methods that rely on high-fructose corn syrup, which is used to increase the concentration of fatty acids in fish.
This sugar also can be added to other ingredients to add extra nutrients to the dish.
“We found that this combination of PSCs and PSC-free PSCs is very effective for improving the nutrient profile of tuna, which was not possible in previous studies,” said Würstener.
In addition, the researchers discovered that the tuna that has been treated with these PSCs can tolerate higher levels of light.
This was because the light can stimulate the fish to make more proteins and lipid in its tissues.
This can help it absorb nutrients from the water and keep it healthy.
The research team also found that removing excess proteins, fats, and sugar from the tuna improves its metabolism, which makes it less susceptible to disease.
This makes it more likely to survive in the wild and also helps to increase its production of omega-3 fatty acids, which are essential for health.
This may help the fish maintain a healthy diet and even increase its nutritional value.
The tuna study is part of a larger project called the Pacific Coast Fisheries Research Initiative, which aims to better understand how tuna is affected by climate change and how it might be able to adapt to future changes.
This includes studying whether tuna can become more tolerant to the effects of ocean acidification, a major environmental threat that is projected to increase in the future.