天然および養殖魚６種の一般成分，無機質，脂肪酸，遊離アミノ酸，筋肉硬度および色差について

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タイトル別名
  • On the Study of Proximate Composition, Mineral, Fatty Acid, Free Amino Acid, Muscle Hardness, and Color Difference of Six Species of Wild and Cultured Fishes.
  • テンネン オヨビ ヨウショクギョ 6シュ ノ イッパン セイブン ムキシツ シ

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抄録

The chemical components such as moisture, crude protein, lipid, mineral contents, fatty acid composition, free amino acid contents, muscle hardness, and color difference of wild and cultured fishes were investigated for 6 species, i.e. red sea bream, Japanese sea bass, ayu, amberjack, bastard halibut, and striped jack. These fishes, were, purchased from Tokyo wholesale market except for the wild red sea bream which was taken from the Owase culture farm in Mie Prefecture. The results obtained are summarized as follows:<br> (1) Average lipid contents in 6 species of the cultured fishes were about 2.4 times higher than those of the wild type.<br> (2) No difference was seen in the mineral contents between wild and culture fishes.<br> (3) Clear differences of fatty acid composition, especially unsaturated fatty acid, were recognized between wild and cultured ayu.<br> (4) The contents of Tau, His, Lys, Arg, Gly, Ala, Glu, Car, and Ans in wild fishes differed from cultured fishes in all of the species.<br> (5) Muscle hardness of cultured red sea bream was softer than the wild type, but the opposite results were obtained in bastard halibut.<br> (6) The color of the skin was very different between wild and cultured fishes in all of the species.

収録刊行物

  • 日本水産学会誌

    日本水産学会誌 57 (10), 1927-1934, 1991

    公益社団法人 日本水産学会

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