Factors Affecting the Textural Differences between Cultured and Wild Fish.

影响养殖鱼和野生鱼质地差异的因素。

基本信息

  • 批准号:
    63580054
  • 负责人:
  • 金额:
    $ 0.13万
  • 依托单位:
  • 依托单位国家:
    日本
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)
  • 财政年份:
    1988
  • 资助国家:
    日本
  • 起止时间:
    1988 至 1989
  • 项目状态:
    已结题

项目摘要

The objective of this study is to characterize the texture of the cultured and wild fish meat, and to know the factors contributing the textural difference, using three species of fish namely, red sea bream, flounder and yellow tail. Sensory panel members preferred the wild fish to cultured ones because the texture of wild fish was more preferable than the cultured ones. The difference in the physical properties between cultured and wild fish meat of each species could be shown quantitatively in tentis of the difference of the distribution in the Sample Value obtained by discriminant analysis of six or seven measured items of physical properties as we reported previously. The discriminant ratio was a useful tool to show the degree of the difference, that is, how the physical properties of cultured and wild fish varied. In case of raw fish meat the difference of the physical properties was the most in yellowtail, followed by red sea bream, and finally, flounder. But when we cooked the fish meat, yellowtail and red sea bream were the species in which the difference became smaller and flounder was the species in which the difference became larger. Lipid content of the dorsal muscle was higher especially in the surface layer near epidermis in cultured fish than wild one. In the raw meat the firmness was related not to lipid content but to collagen content significantly. Cultured fish contained less collagen. By a Differential Scanning Colorimeter we found that the connective tissue of cultured fish was smaller in the endothermic enthalpy and the endothermic peak, consequently unstable to heat than that of wild one.
本研究以真鲷、比目鱼和黄尾鱼为研究对象,对养殖鱼和野生鱼鱼肉的质构进行了研究,并探讨了造成鱼肉质构差异的因素。感官专家组成员更喜欢野生鱼而不是养殖鱼,因为野生鱼的质地比养殖鱼更好。通过对6 ~ 7项物理性质的测定结果进行判别分析,得到的样品值的分布差异,可以定量地反映出养殖鱼与野生鱼肉物理性质的差异。判别比是一个有用的工具,以显示差异的程度,即如何养殖和野生鱼类的物理特性的变化。在生鱼肉的情况下,物理性质的差异最大的是黄尾鱼,其次是红鲷,最后是比目鱼。但是当我们烹饪鱼肉时,黄尾鱼和红鲷是差异变小的物种,比目鱼是差异变大的物种。养殖鱼背肌的脂肪含量高于野生鱼,尤以表层近表皮处的脂肪含量最高。生肉的硬度与脂肪含量相关不显著,与胶原蛋白含量相关显著。养殖鱼含有较少的胶原蛋白。用差示扫描比色仪测定了养殖鱼结缔组织的吸热焓和吸热峰,发现养殖鱼结缔组织的吸热焓和吸热峰均小于野生鱼结缔组织,因而对热不稳定。

项目成果

期刊论文数量(4)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
畑江敬子、李敬姫、土屋隆英、島田淳子: "養殖魚と天然魚のテクスチャ-特性について" 日本水産学会誌. 55. 363-368 (1989)
Keiko Hatae、Kyung-hee Lee、Takahide Tsuchiya、Junko Shimada:“养殖鱼和野生鱼的质地特征”日本水产科学学会杂志 55. 363-368 (1989)。
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
Keiko Hatae, Kyung Hee Lee, Takahide Tsuchiya, Atsuko Shimada: "Textural Properties of Cultured and Wild Fish Meat." Nippon Suisan Gakkaishi. 55. 363-368 (1989)
Keiko Hatae、Kyung Hee Lee、Takahide Tsuchiya、Atsuko Shimada:“养殖鱼肉和野生鱼肉的质地特性。”
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
畑江敬子,李敬姫,土屋隆英,島田淳子: "養殖魚と天然魚のテクスチャ-特性について" 日本水産学会誌. 55. 363-368 (1989)
Keiko Hatae、Kyung-hee Lee、Takahide Tsuchiya、Junko Shimada:“养殖鱼和野生鱼的质地特征”日本水产科学学会杂志 55. 363-368 (1989)。
  • DOI:
  • 发表时间:
  • 期刊:
  • 影响因子:
    0
  • 作者:
  • 通讯作者:
畑江敬子、李敬姫、土屋隆英、島田淳子: 日本水産学会誌. 55. 363-368 (1989)
Keiko Hatae、Kyung-hee Lee、Takahide Tsuchiya、Junko Shimada:日本水产科学会杂志 55. 363-368 (1989)。
  • DOI:
  • 发表时间:
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  • 影响因子:
    0
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HATAE Keiko其他文献

HATAE Keiko的其他文献

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{{ truncateString('HATAE Keiko', 18)}}的其他基金

Development of the sensory test method for evaluating the elderly people's occlusal condition
评估老年人咬合状况的感官测试方法的研制
  • 批准号:
    20500688
  • 财政年份:
    2008
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Development of the new food materials to evaluate the oral condition of the elderly
开发评估老年人口腔状况的新型食品原料
  • 批准号:
    18300249
  • 财政年份:
    2006
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Radical scavenging activity of marine foods extracts
海洋食品提取物的自由基清除活性
  • 批准号:
    16300235
  • 财政年份:
    2004
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Comparison of the taste and the odor thresholds between the elderly and the young
老年人和年轻人的味觉和气味阈值比较
  • 批准号:
    14380043
  • 财政年份:
    2002
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.
以陶器用烹调容器机械的开发为目的,准备用于试验能够控制加热形式的烤箱。
  • 批准号:
    13558008
  • 财政年份:
    2001
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -
贝类在烹饪和储存过程中味道特征的变化 - 为什么不生吃蛤?
  • 批准号:
    12680125
  • 财政年份:
    2000
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (C)
Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.
通过测量营养成分和呈味活性成分来评价蔬菜的品质。
  • 批准号:
    09480001
  • 财政年份:
    1997
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.
烤鱼品质客观评分方法及各种热源对烤鱼品质的影响
  • 批准号:
    07458001
  • 财政年份:
    1995
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for Scientific Research (B)
Seasonal variations in marine foods
海鲜的季节变化
  • 批准号:
    05453188
  • 财政年份:
    1993
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (B)
Studies on cookery of fish. Chemical and structural factors affecting the textural properties of fish meat.
鱼类烹饪研究。
  • 批准号:
    60580054
  • 财政年份:
    1985
  • 资助金额:
    $ 0.13万
  • 项目类别:
    Grant-in-Aid for General Scientific Research (C)

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