Studies on the variations in meat property of fish within species

要找出生物因素对鱼类在肉类特性中的变化的影响，以及对近似成分、蛋白质成分、凝胶形成潜力和中等成分的繁殖、停滞、饮食和水温度的影响。（60 ° C的热凝胶降解）-蜥蜴鱼的诱导特性Saurida elongata和Tilapia（Sarotherodon Niloticus）肉类被测试过，在从Seto内陆海捕获蜥蜴鱼的情况下，肌肉纤维蛋白质含量在几个繁殖期内减少，从6月到7月，伴随凝胶形成潜力中的下降，并在中等诱导属性中增加。在繁殖后，在繁殖后，在快速恢复肌质蛋白的情况下，凝胶形成的潜力在十月之前没有恢复到繁殖后表现出的高模态诱导特性。长期稳定也导致了减少Tilapia Muscle的凝胶潜力和增加Modoriinducucing特性的原因。Myofibrillar蛋白质在喂食后被重新标记，并在喂食后恢复。在饮食、鱼餐、栗子餐和植物浮游酮中，发现了在20 ° C和30 ° C之间最好的温度，似乎在实践上没有影响，不仅是凝胶形成潜力，但也是适度诱导的蘑菇的特性。从结果、产生和生长，在某些鱼类被迫利用肌皮里尔蛋白作为一种能量来源，在物种中发现了肉类属性的变化的主要原因。饮食似乎也是一个次要的拖拉机，但即使水温度在鱼肉属性的变化中也不会发挥重要的作用。

To find out the bilogical factors affecting the variation in the meat property of fish within species, the effects of spawning, starvation, diet and water temperature on the proximate composition, protein commposition, gel-forming potential and modori(thermal gel degradation at 60゜C)-inducing property of lizardfish (Saurida elongata) and tilapia(Sarotherodon niloticus) meat were examined.In the case of lizardfish caught from Seto Inland Sea, myofibrillar protein content of the muscle decreased severely during spawning period, from June to July,accompanying lowering in the gel-forming potential and a increasing in the modori-inducing property. After spawning, however,in spite of rapid recovery of the myofibrillar proteins, the gel-forming potential did not restore until October due to prolonged high modori-inducing property after spawning. Long term starvation also caused to decrease the gelling potential and increase the modoriinducing property of tilapia muscle. Myofibrillar proteins reduced remarkablly during starvation and recovered after refeeding. Among the three kinds of diet, fishmeal, krill meal and phytoplankton, phytoplankton was found to be best for temperature between 20゜C and 30゜C seemed to have practically no influence on not only gel-forming potential but also modori-inducing property of muscle of tilapia.From the results, spawning and starvation, in which fish is forced to utilize myofibrillar proteins as an energy source, are found to be major causes of the variation of meat property within species. Diet also seems to be a minor ractor, while water temperature does not play an important role in the variation of fish meat property.