Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis
Comparison of the proximate compositions, breaking strength and histological structure by the muscle positions of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis
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全周期养殖太平洋蓝鳍金枪鱼Thunnus orientalis肌肉位置的近似成分、断裂强度和组织结构比较
DOI：
10.1111/j.1444-2906.2005.01004.x
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发表时间：
2005
影响因子：
1.9
通讯作者：
Y. Tsukamasa
中科院分区：
文献类型：
--
作者：
Y. Nakamura;M. Ando;M. Seoka;K. Kawasaki;Y. Tsukamasa
采用全周期养殖的太平洋蓝鳍金枪鱼（体重13.1±2.6 kg，养殖21个月左右）骨骼肌，比较了背侧普通肌（FD-OM和RD-OM）前后部分和腹侧普通肌（FV-OM和RV-OM）的近似组成、断裂强度和组织学结构。其余3个部位的水分、蛋白质、灰分和脂肪含量均较低（P<0.05）。FD-OM、RD-OM和RV-OM的断裂强度在15 ~ 18 h内呈上升趋势，之后呈下降趋势。而FV-OM的断裂强度在冷藏过程中保持不变。所有肌肉的pH值在15 h内均下降，然后保持在pH 5.7 ~ 5.8。而FV-OM的pH值维持在较高水平（pH值为5.9）。在光学显微镜下观察到的组织学结构显示，24 h后肌肉细胞之间的各个位置都有空间延伸，这一结果也得到了图像分析的支持。
Using the skeletal muscle of full-cycle cultured Pacific bluefin tuna (body weight: 13.1±2.6 kg, cultured for about 21 months), the proximate compositions, breaking strength and histological structure of the front and rear parts of the dorsal ordinary muscles (FD-OM and RD-OM) and the ventral ordinary muscles (FV-OM and RV-OM) were compared. The FV-OM showed low moisture, protein, ash and high fat contents (P<0.05, respectively) for the other three positions. The breaking strength of FD-OM, RD-OM and RV-OM increased up to 15–18 h and decreased later. However, the breaking strength of FV-OM was maintained during chilled storage. The pH of all muscles decreased up to 15 h, and then stayed at pH 5.7–5.8. However, the pH of FV-OM stayed at a higher level (pH 5.9). The histological structure observed by optical microscopy showed a space extension among muscle cells after 24 h in all positions, and these results were also supported by image analysis.