Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture

Autor:	Yoshiaki Itoh, Katsuji Morioka, Naoya Itoh, Mizuho Wada, Dhirendra Prasad Thakur
Rok vydání:	2009
Předmět:	biology food and beverages Aquatic Science Proximate composition biology.organism_classification Breaking strength Seriola dumerili food.food food Biochemistry Composition (visual arts) Seriola quinqueradiata Food science Texture (crystalline) Raw meat Amberjack
Zdroj:	Fisheries Science. 75:1489-1498
ISSN:	1444-2906 0919-9268
DOI:	10.1007/s12562-009-0173-2
Popis:	The study was conducted to evaluate the meat texture, muscle proximate composition, lipid class composition, and collagen content of cultured amberjack and to compare these parameters with those of the yellowtail. Our results showed that the meat texture of cultured amberjack was tougher and had a lower degree of seasonality than that of cultured yellowtail. Muscle lipid and collagen content also varied in the two fish species over the study period. Meat breaking strength was not correlated with any of the muscle constituents, indicating that variations in the meat texture of cultured amberjack was not directly influenced by the changes in the muscle biochemical constituents.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ea8e8769e23df6c8fcceb59480c7ef1c https://doi.org/10.1007/s12562-009-0173-2 Zobrazit plný text záznamu Plný text ve formátu PDF