Effects of Deep Seawater Acclimation on Components and Texture of the Muscle of Red Sea Bream

• Inoue Koji

  Central Research Laboratory, Nippon Suisan Kaisha, Ltd.

• Morioka Katsuji

  Laboratory of Aquatic product Utilization, Faculty of Agriculture, Kochi University

• Shioya Itaru

  Central Research Laboratory, Nippon Suisan Kaisha, Ltd.

• Mitsuboshi Toru

  Oita Marine Biological Technology Center, Nippon Suisan Kaisha, Ltd.

• Itoh Yoshiaki

  Laboratory of Aquatic product Utilization, Faculty of Agriculture, Kochi University

• Obatake Atsushi

  Laboratory of Aquatic product Utilization, Faculty of Agriculture, Kochi University

• Satake Mikio

  Central Research Laboratory, Nippon Suisan Kaisha, Ltd.

Bibliographic Information

Other Title

• Effects of Deep Seawater Acclimation on

Abstract

To examine the effect of deep seawater (DSW) acclimation on properties of the fish muscle, we reared red sea bream Pagrus major in DSW, surface seawater (SSW) and chilled surface seawater (CSSW) which was chilled to the same temperature as DSW. Free amino acid (FAA) content, total lipid content, fatty acid (FA) components of lipid, and texture of the ordinary muscle were compared 30 and 87 days after the start of rearing. It was found that acclimation to DSW and CSSW induces an increase of Gly, Lys and His in FAA. The proportion of docosahexaenoic acid (DHA) in FA was stable in fish reared in DSW and CSSW while it decreased in fish reaed in SSW. In addition, an increase of hardness of the muscle after the acclimation to DSW and CSSW was detected by texture analysis. Such changes were not significant after rearing for 30 days and became remarkable after rearing for 87 days. Since such changes in FAA, FA, and texture were observed both in DSW and CSSW groups, they were presumed to be caused mainly by the low temperature of DSW.

Journal

• Fisheries science

  Fisheries science 64 (5), 804-807, 1998

  The Japanese Society of Fisheries Science

Keywords

• red sea bream
• Pagrus major
• deep seawater
• acclimation
• muscle
• free amino acid
• fatty acid
• texture

Details

• CRID: 1390001204428286848
• NII Article ID: 130003903235
• NII Article ID: 10004876336
• NII Book ID: AA10993718
• DOI: 10.2331/fishsci.64.804
• NDL BIB ID: 4591600
• ISSN: 09199268
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I4591600
• Web Site: https://www.jstage.jst.go.jp/article/fishsci1994/64/5/64_5_804/_pdf
• Text Lang: en
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles
• Abstract License Flag: Disallowed