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

DOI Web Site Web Site 被引用文献3件 参考文献13件
  • 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.

書誌事項

タイトル別名
  • Effects of Deep Seawater Acclimation on

この論文をさがす

抄録

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.

収録刊行物

被引用文献 (3)*注記

もっと見る

参考文献 (13)*注記

もっと見る

キーワード

詳細情報 詳細情報について

問題の指摘

ページトップへ