天然および養殖アユの品質に関する化学的研究-2-一般成分の季節変化

概要

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A seasonal variation of the proximate composition in the muscles and viscera of wild and cultured ayu (sweet smelt), caught monthly from May to November, was studied. In the muscles of both specimens, the decrease of moisture and increase of fat was observed during the growth in summer, and the opposite tendencies occurred during the maturation in autumn. The protein content of the muscles decreased slightly from summer to autumn, while that of the viscera increased markedly. There was no appreciable difference in the ash content of muscles between wild and cultured ayu, but a large amount of ash was detected in the viscera of wild ayu in early summer. The taste of broiled flesh of wild ayu differed from that of cultured one, and it was assumed that the seasonal change of the taste is affected by the variations of consituents, especially by the lipids.
日本水産學會の論文