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Influence of muscle biochemical constituents on the meat texture of cultured yellowtail ( Seriola quinqueradiata ) at different anatomical locations
Author(s) -
Thakur Dhirendra Prasad,
Morioka Katsuji,
Itoh Yoshiaki,
Obatake Atsushi
Publication year - 2002
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.1227
Subject(s) - seriola quinqueradiata , raw meat , food science , breaking strength , biology , anatomy , dorsum , composition (language) , chemistry , fish <actinopterygii> , fishery , linguistics , philosophy , materials science , composite material
A study was conducted to evaluate meat texture (breaking strength), muscle proximate composition and muscle collagen content at three anatomical locations in cultured yellowtail. We report here the contribution of muscle biochemical constituents to the raw meat texture of cultured yellowtail, and the variation in muscle biochemical composition as well as meat texture with the anatomical location of the meat. Meat breaking strength decreased significantly with the anatomical location of the meat from head to tail. Muscle proximate composition also varied with anatomical location; in particular, a large variation was observed in muscle lipid content, which decreased significantly from head to tail. Muscle collagen content was significantly lower in dorsal part meat than in pre‐dorsal part and tail part meat. Meat breaking strength was correlated negatively with muscle lipid content and positively with muscle collagen content. It was concluded that muscle lipid and collagen are the two primary muscle constituents having a direct influence on the raw meat texture of cultured yellowtail. It was also demonstrated that the muscle biochemical composition and raw meat texture of cultured yellowtail vary with the anatomical location of the meat and with season. © 2002 Society of Chemical Industry