Effects of yuzu juice-supplemented diets on prevention of dark muscle discoloration during storage in yellowtail Seriola quinqueradiata and detection of yuzu flavor components in fish meat
-
- FUKADA HARUHISA
- Faculty of Agriculture, Kochi University
-
- HASHIGUCHI TOMOMI
- Faculty of Agriculture, Kochi University
-
- KASHIWAGI TAKEHIRO
- Faculty of Agriculture, Kochi University
-
- SENO AYUMI
- Faculty of Agriculture, Kochi University
-
- TAKAKUWA FUMIAKI
- Faculty of Agriculture, Kochi University
-
- MORIOKA KATSUJI
- Faculty of Agriculture, Kochi University
-
- SAWAMURA MASAYOSHI
- Faculty of Agriculture, Kochi University
-
- MASUMOTO TOSHIRO
- Faculty of Agriculture, Kochi University
Bibliographic Information
- Other Title
-
- ユズ果汁添加飼料を給与したブリにおける血合筋の褐変抑制と筋肉中からのユズ香気成分の検出
- ユズ カジュウ テンカ シリョウ オ キュウヨ シタ ブリ ニ オケル チアイキン ノ カッペン ヨクセイ ト キンニク チュウ カラ ノ ユズ コウキ セイブン ノ ケンシュツ
Search this article
Abstract
To improve the commercial value of cultured yellowtail, the following two experiments were conducted. In the first experiment, the anti-oxidant effects of yuzu Citrus junos juice on prevention of dark muscle discoloration during storage in yellowtail Seriola quinqueradiata were investigated. Yellowtails were fed one of four diets supplemented with yuzu juice (0, 12.5, 25 and 50 mL/kg diets) for 40 days. Growth performance was not significantly different among the dietary groups. Dark muscle discoloration was reduced in fish fed yuzu juice-supplemented diets during storage at 4°C. These results indicate that yuzu juice-supplemented diets prevent dark muscle discoloration without affecting the growth of young yellowtail after 40 days of feeding. In the second experiment, the accumulation of yuzu flavor components in fish meat was confirmed; the fish meat had a delicate yuzu flavor after the first experiment. The five yuzu flavor components were detected and identified in the meat from fish fed a yuzu juice-supplemented diet for a month. This indicates that some yuzu flavor components were transferred from the yuzu juice-supplemented diet to fish meat.<br>
Journal
-
- NIPPON SUISAN GAKKAISHI
-
NIPPON SUISAN GAKKAISHI 76 (4), 678-685, 2010
The Japanese Society of Fisheries Science
- Tweet
Details 詳細情報について
-
- CRID
- 1390001206413763712
-
- NII Article ID
- 10026550922
-
- NII Book ID
- AN00193422
-
- COI
- 1:CAS:528:DC%2BC3cXhtVyltr7J
-
- ISSN
- 1349998X
- 00215392
-
- NDL BIB ID
- 10782774
-
- Text Lang
- ja
-
- Data Source
-
- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
-
- Abstract License Flag
- Disallowed