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KMID : 1134820080370091148
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 9 p.1148 ~ p.1153
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Comparison of Muscle Texture between Red Seabreams Cultured by Feeding and Starving
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Shin Gil-Man
Ahn You-Seong
Shin Dong-Myung
Lee Jae-Hyoung
Kim Hyung-Jun
Yoon Min-Seok
Heu Min-Soo
Kim Jin-Soo
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Abstract
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For the effective use of red seabream, the texture between red seabream muscles cultured by feeding and starving were compared. Moisture and crude lipid contents of red seabream muscle cultured by starving (RCS) were 72.7% and 3.7%, respectively, which was 3% higher in the moisture compared to that of red seabream muscle cultured by feeding (RCF), while 3% lower in the crude lipid. The hardness of RCS was 0.93 kg/cm2, which was higher than that (0.47 kg/cm2) of RCF. No differences in total collagen content, acetic acid-solublized collagen content, its thermal denaturation temperature and SDS-PAGE patterns between RCS and RCF were found. The results suggested that the difference in muscle texture between RCS and RCF was probably due to the difference of lipid content.
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KEYWORD
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red seabream, seabream cultured by starving, sliced raw fish, fish texture, cultured fish
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