養成および天然クロマグロ幼魚の筋肉ならびに貯蔵中のニンヒドリン呈色物質
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概要
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Free ninhydrin reactive substances in the white muscle, dark muscle, and liver of cultured and wild bluefin tuna juvenile (4 fish from both groups) were compared. The total contents of these substances (mg/100g dried tissue) of cultured fish were strikingly lower (less than 60%) in the liver and slightly lower in the white and dark muscles than those in the corresponding tissue of wild fish. However, based on the unit weight of crude protein (mg/g protein), those in the respective tissues became higher in cultures fish than in wild fish due to the higher fat and lower protein levels of cultured fish. Levels of free ninhydrin reactive substances in the liver of both cultured and wild fish were approximately three-fold higher than those in the muscles. In both cultured and wild fish, the outstanding substance in the white muscle and dark muscle were histidine (approximately 75% of the total) and taurine (43-48%), respectively; outstanding substances in the liver were taurine and glycine, but their percentages were less than 16%. Anserine was not detected in any fish used. In all the tissues tested, percentages of glutamine form cultured fish were higher than those from wild fish, without any difference in glutamic acid level. But percentages of sarcosine, valine, methionine, threonine, phenylalanine, and β-amino-iso-butylic acid were higher in wild fish. In these substances, sarcosnie and β-amino-iso-butylicacid were not detected either in the white or the dark muscle of cultured fish.
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