权益分类	功能权益	普通用户	{{item.name}}会员
{{category.name}}	{{benefitItem.name}}

Seasonal variations in marine foods

海鲜的季节变化

基本信息

批准号：
05453188
负责人：
HATAE Keiko
金额：
$ 3.84万
依托单位：
Ochanomizu University
依托单位国家：
日本
项目类别：
Grant-in-Aid for General Scientific Research (B)
财政年份：
1993
资助国家：
日本
起止时间：
1993 至 1994
项目状态：
已结题

项目摘要

It is said that there is the best season and the worst season for eating fises and shellfishes depending on species. Generally, the best season coincides the season when the lipid content of the fish becomes highest before spawinig. Shellfish may not be related to the lipid content, because they have only a small amount of lipid, for example, the lipid content of abalone is only 0.4%. Therefore seasonal variation in another chemical components may be related to the best season of the reputation. In addition, not only chemical components but also textural properties should be considered since the texture is another important factor to determine the preferance of food. The objective of the present study was to determine changes in the chemical composition and texture of abalone and three kinds fish species in relation to their seasonal variations.Seasonal changes in AMP,total free amino acid, total oligopeptide in the abalone meat were analyzed and their levels were found to be higher in summer and lower in winter. In any seasons, the most abundant free amino acid was Tau followed by Arg, Gly, Gln, Glu. The largest peptide-bound amino acid was Glx. The breaking stress values of the meat were low in summer and high in winter, indicating that the summer abalone is tenderer than the winter abalone. These studies suggest that the summer abalone is preferable because flavor components are richer and the texture was tenderer in summer than in any other seasons.From the cultured fish, three kinds of species are selected. They are yellow-tail which is the species of high lipid content, red sea bream which is the species of intermediate lipid content and flounder which is the species of low lipid content. The flounder did not differ in lipid content between wild and cultured, and did not show, seasonal variations. Another two species, yellow-tail and red seabream, seemed to show the same seasonal variation between wild and cultured though the sample size was limited.

据说，吃鱼和贝类有最好的季节和最差的季节，这取决于物种。一般来说，最好的季节恰好是鱼产卵前脂肪含量最高的季节。贝类可能与脂肪含量无关，因为它们只含有少量的脂肪，例如鲍鱼的脂肪含量只有0.4%。因此，另一种化学成分的季节变化可能与最佳季节的声誉有关。此外，不仅要考虑化学成分，还要考虑质地特性，因为质地是决定食物偏好的另一个重要因素。研究了鲍鱼和3种鱼肉的化学成分和质构变化与季节变化的关系，分析了鲍鱼肉中AMP、总游离氨基酸、总寡肽的季节变化，发现它们的含量夏季较高，冬季较低。在任何季节，游离氨基酸含量最丰富的是Tau，其次是Arg、Gly、Gln、Glu。最大的多肽结合氨基酸是GLX。肉的断裂应力值夏季较低，冬季较高，说明夏季鲍鱼比冬季鲍鱼更嫩。这些研究表明，夏季鲍鱼的风味成分更丰富，质地比其他任何季节都要嫩。从养殖的鱼类中，选择了3种。它们分别是高脂肪含量的黄尾鱼类、中等脂肪含量的红鳍金枪鱼和低脂肪含量的比目鱼。野生比目鱼和养殖比目鱼的脂肪含量没有差异，也没有表现出季节性变化。尽管样本量有限，但另两种鱼类--黄尾和红鳍金枪鱼在野生和养殖之间似乎表现出相同的季节变化。