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http://dx.doi.org/10.3746/jkfn.2008.37.9.1142

Comparison of Muscle Color, Taste and Nutrition Components Between Red Seabreams Cultured by Feeding and Starving  

Shin, Gil-Man (Division of Food Science, Sunchon National University)
Ahn, You-Seong (Division of Food Science, Sunchon National University)
Shin, Dong-Myung (Mijori Fishery)
Kim, Hye-Suk (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Kim, Hyung-Jun (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Yoon, Min-Seok (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Heu, Min-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Kim, Jin-Soo (Division of Marine Bioscience/Institute of Marine Industry, Gyeongsang National University)
Publication Information
Journal of the Korean Society of Food Science and Nutrition / v.37, no.9, 2008 , pp. 1142-1147 More about this Journal
Abstract
For the effective use of cultured red seabream, the muscle color, taste and nutrition components between red seabreams cultured by feeding and starving were compared. The proximate composition of red seabream muscle cultured by starving (RCS) was 72.7% moisture, 21.1% protein, 3.7% lipid and 1.4% crude ash. In comparison to red seabream muscle cultured by feeding (RCF), moisture and crude lipid of RCS were each 3% higher and 3% lower. No difference was, however, found in the other proximate compositions. The Hunter color value of RCS was 37.52 for L value, -1.47 for a value, 0.71 for b value and 59.33 for ${\Delta}E$ value, which was slightly higher in the L value than that of red seabream muscle cultured feeding (RCF); however, no differences were found in the other Hunter color values. TCA soluble-N content of RCS was 403.8 mg/100 g, which was higher than that of RCF (314.7 mg/100 g). In taste values, the major free amino acids of both RCS and RCF were glutamic acid, alanine, lysine and histidine. Total amino acid content of RCS was 21.2 g/100 g, which was higher than that of RCF. The mineral content of RCS was slightly higher in potassium than that of RCF, while lower in magnesium. According to the result of sensory evaluation, RCS was superior in taste and texture to RCF, while similar in color and flavor.
Keywords
red seabream; starved red seabream; sliced raw fish; starved fish;
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Times Cited By KSCI : 4  (Citation Analysis)
Times Cited By SCOPUS : 1
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