Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture
作者： Dhirendra Prasad Thakur , Katsuji Morioka , Naoya Itoh , Mizuho Wada , Yoshiaki Itoh
DOI: 10.1007/S12562-009-0173-2
关键词:
摘要: The study was conducted to evaluate the meat texture, muscle proximate composition, lipid class and collagen content of cultured amberjack compare these parameters with those yellowtail. Our results showed that texture tougher had a lower degree seasonality than Muscle also varied in two fish species over period. Meat breaking strength not correlated any constituents, indicating variations directly influenced by changes biochemical constituents.
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