Proximate Composition, Fatty Acid Composition, Free Amino Acid Contents, Mineral Contents, and Hardness of Muscle from Wild and Cultured Puffer Fish Takifugu rubripes.

• Saito Masataka

  Kagawa Nutrition College, Komagome

• Kunisaki Naomichi

  Kagawa Nutrition College, Komagome

Bibliographic Information

Other Title

• 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
• テンネン オヨビ ヨウショク トラフグ キンニク ノ イッパン セイブン シボ

Abstract

The ordinary muscle of wild and cultured puffer fish, Takifugu rubripes 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.

Journal

• NIPPON SUISAN GAKKAISHI

  NIPPON SUISAN GAKKAISHI 64 (1), 116-120, 1998

  The Japanese Society of Fisheries Science

Keywords

• 養殖トラフグ
• 脂肪酸組成
• 遊離アミノ酸
• 無機質

Details

• CRID: 1390282681389499648
• NII Article ID: 10004852675
• NII Book ID: AN00193422
• DOI: 10.2331/suisan.64.116
• ISSN: 1349998X
• ISSN: 00215392
• ISSN: http://id.crossref.org/issn/00215392
• NDL BIB ID: 4381369
• Web Site: https://agriknowledge.affrc.go.jp/RN/2010571929
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4381369
• Text Lang: ja
• Data Source:
  • JaLC
  • IRDB
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed