養成および天然マダイのエキス成分の比較

概要

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The white muscles of cultured and wild red sea breams, Chrysophrys major, from two localities were analyzed for nonprotein nitrogenous consitiuents, such as free amino acids, lower peptides, nucleotides, trimethylamine oxide, creatine and creatinine. The distribution patterns of these compounds in cultured and wild fish were found to be very similar, although there was a relatively large difference in taurine content which was higher in the wild fish regardless of locality. Crude fat was more abundant in the muscle of cultured fish than in that of wild ones. Palatability of cultured and wild red sea breams is discussed in relation to these chemical constituents.
日本水産學會の論文