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http://dx.doi.org/10.3746/jkfn.2008.37.9.1148

Comparison of Muscle Texture 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)
Lee, Jae-Hyung (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. 1148-1153 More about this Journal
Abstract
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 $0.93\;kg/cm^2$, which was higher than that ($0.47\;kg/cm^2$) 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.
Keywords
red seabream; seabream cultured by starving; sliced raw fish; fish texture; cultured fish;
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