Monthly and seasonal changes of muscle proximate composition and its taste-related components in elongate ilisha, <I>Ilisha elongata</I>, at Harima-Nada Japan in the year 2018

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  • Murayama Fumiyasu
    Okayama Prefectural Technology Center for Agriculture, Forestry, and Fisheries Research Institute for Fisheries Science
  • Kusaka Koji
    Okayama Prefectural Technology Center for Agriculture, Forestry, and Fisheries Research Institute for Fisheries Science
  • Touhata Ken
    National Research Institute of Fisheries Science, Fisheries Research and Education Agency
  • Ishida Noriko
    National Research Institute of Fisheries Science, Fisheries Research and Education Agency

Bibliographic Information

Other Title
  • 2018年に播磨灘で漁獲されたヒラ <I>Ilisha elongata</I> 筋肉の一般成分および呈味成分の周年変化
  • 2018年に播磨灘で漁獲されたヒラIlisha elongata筋肉の一般成分および呈味成分の周年変化
  • 2018ネン ニ ハリマナダ デ ギョカク サレタ ヒラ Ilisha elongata キンニク ノ イッパン セイブン オヨビ テイミ セイブン ノ シュウネン ヘンカ

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Description

Changes in the gonadosomatic index, nutritional quality and taste of elongate ilisha, Ilisha elongata, were examined monthly in the year 2018 at Harima-Nada, Japan. To determine nutritional quality, proximate composition and free amino acids were measured in the dorsal muscle tissue of fish. The gonadosomatic index showed that the elongate ilisha spawned from June to August. The proportions of lipid and total free amino acids in fish muscle tissue showed significant seasonal variation, with maximum lipid content (1.3%) occurring in January and maximum free amino acids (376.2 mg/100 g) occurring in November. An electric taste-sensing system revealed that umami and umami richness peaked in October and April, respectively. The results for the umami taste were consistent between the instrumental taste evaluation and a sensory evaluation. A principal component analysis revealed that the umami taste in elongate ilisha was strongest during spring and autumn and may be influenced by free amino acids, whereas the dominant taste during winter may be influenced by lipids. During the summer spawning period, lipids and free amino acids were reduced, which may result in a lighter taste.

Journal

  • Aquaculture Science

    Aquaculture Science 68 (3), 199-210, 2020

    Japanese Society for Aquaculture Science

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