|
KMID : 0380620090410010042
|
|
Korean Journal of Food Science and Technology
2009 Volume.41 No. 1 p.42 ~ p.49
|
|
|
Quality Characteristics of Cultured Olive FlounderParalichthys olivaceus Fed with Extruded Pellets; I. Comparison of Fatty Acid and Amino Acid Contents
|
|
Jan Mi-Soon
Kim Kang-Woong
Lee Hae-Young
Heo Saet-Byeol
Kang Yong-Jin
Kim Kyoung-Duck
|
|
|
Abstract
|
|
|
|
This study analyzed the fatty acid and amino acid compositions of dorsal and fin muscles collected from oliveflounder cultured using a formula feed(extruded pellets, EP) and compared them to those of fish cultured with a raw fishmoist pellet(MP) feed as a control. The olive flounder in this study were cultured for 10 months with either the formulatedextruded pellets(FEP), commercial extruded pellets(CEP), or the MP feed, and their average weight was 1.15 kg. The proximatecompositions of the dorsal muscle were not different among the groups, whereas in the fin muscles of the fish fed withthe MP diet, moisture content was higher and crude lipid content was lower. The major fatty acids in the dorsal and finmuscles of the fish fed with the MP, CEP, and FEP diets were palmitic acid and oleic acid. Finally, no significantdifferences were observed among the diet groups in the results for amino acid content or the sensory and textural propertiesof the muscle.
|
|
|
KEYWORD
|
|
|
extruded pellet, raw fish moist pellet, olive flounder, dorsal muscle, fin muscle
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|