天然および養殖トラフグ筋肉の一般成分, 脂肪酸組成, 遊離アミノ酸, 無機質および筋肉硬度について [in Japanese] Proximate Composition, Fatty Acid Composition, Free Amino Acid Contents, Mineral Contents, and Hardness of Muscle from Wild and Cultured Puffer Fish Takifugu rubripes [in Japanese]
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The ordinary muscle of wild and cultured puffer fish, <i>Takifugu rubripes</i> was examined for moisture, crude protein, lipid, mineral contents, fatty acid composition, free amino acid contents and muscle hardness.<br>No significant difference was observed in moisture, crude protein, lipid and mineral contents between wild and cultured puffer fish. There was no clear difference between wild and cultured pufferfish in fatty acid composition, free amino acid contents and the hardness of raw and heat processed meat.
NSUGAF 64(1), 116-120, 1998-01-15
The Japanese Society of Fisheries Science