藻食魚の食品利用への展開(平成17年度日本水産工学会春季シンポジュウム「磯焼け対策を考える〜魚類による過剰食圧の軽減に向けて〜」)

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概要

• 論文の詳細を見る

• The excessive over population of some algae eating fish are known as one of the cautions of isoyake. Such phenomenon supposed to be resolved by introducing those fish in value-added seafood development. Based on this fact, we assessed the potential utilization of algae eating rabbit fish Siganus fuscescens and bassy chub Kyphosus spp. as the raw material for value-added thermal gel products development. Based on our experimental findings, we consistently proclaimed that rabbit fish meat is useful raw material for high quality thermal gel product production other than that of spawning and spent ones. Consequently, unlike rabbit fish bassy chub meat functions well for quality thermal gel product production throughout the year, though low whiteness may limit its wide application in food industry. However, further studies in this line are needed to explore algae eating fishes in high quality seafood production.

• 日本水産工学会の論文
• 2006-07-15

著者

• 大迫 史

  長崎県総合水産試験場

関連論文

• 藻食魚の食品利用への展開(平成17年度日本水産工学会春季シンポジュウム「磯焼け対策を考える〜魚類による過剰食圧の軽減に向けて〜」)

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