Studies on the variations in meat property of fish within species

鱼类肉质特性的种内差异研究

• 批准号: 61560232
• 负责人: SHIMIZU Yutaka
• 金额: $ 1.54万
• 依托单位: Kyoto University
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for General Scientific Research (C)
• 财政年份: 1986
• 资助国家: 日本
• 起止时间: 1986 至 1987
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-61560232/
• 关键词: Tilapia; Lizardfish; Meat quality; Gel-forming ability; Starvation; Spawning; Diet; 水温; 火戻り; ゲル形成能; 絶食; 飽食

To find out the bilogical factors affecting the variation in the meat property of fish within species, the effects of spawning, starvation, diet and water temperature on the proximate composition, protein commposition, gel-forming potential and modori(thermal gel degradation at 60゜C)-inducing property of lizardfish (Saurida elongata) and tilapia(Sarotherodon niloticus) meat were examined.In the case of lizardfish caught from Seto Inland Sea, myofibrillar protein content of the muscle decreased severely during spawning period, from June to July,accompanying lowering in the gel-forming potential and a increasing in the modori-inducing property. After spawning, however,in spite of rapid recovery of the myofibrillar proteins, the gel-forming potential did not restore until October due to prolonged high modori-inducing property after spawning. Long term starvation also caused to decrease the gelling potential and increase the modoriinducing property of tilapia muscle. Myofibrillar proteins reduced remarkablly during starvation and recovered after refeeding. Among the three kinds of diet, fishmeal, krill meal and phytoplankton, phytoplankton was found to be best for temperature between 20゜C and 30゜C seemed to have practically no influence on not only gel-forming potential but also modori-inducing property of muscle of tilapia.From the results, spawning and starvation, in which fish is forced to utilize myofibrillar proteins as an energy source, are found to be major causes of the variation of meat property within species. Diet also seems to be a minor ractor, while water temperature does not play an important role in the variation of fish meat property.

找出影响鱼种内肉质变化的生物学因素，产卵、饥饿、饮食和水温对鱼的近似成分、蛋白质成分、凝胶形成潜力和模度（60°热凝胶降解）的影响C) 对蜥蜴鱼（Saurida elongata）和罗非鱼（Sarotherodon niloticus）肉的诱导特性进行了检查。以从濑户内海捕获的蜥蜴鱼为例， 6-7月产卵期间，肌肉的肌原纤维蛋白含量严重下降，伴随着凝胶形成潜力的降低和莫多里诱导性的增加，然而，尽管产卵后肌原纤维蛋白迅速恢复，由于产卵后长期饥饿，凝胶形成能力直到10月份才恢复，导致罗非鱼肌肉的凝胶能力降低，而细胞诱发能力增加。饥饿期间肌原纤维蛋白显着减少，重新喂食后恢复。在鱼粉、磷虾粉和浮游植物这三种饮食中，发现浮游植物在 20°C 至 30°C 之间的温度下效果最佳，而且似乎对肌原纤维蛋白几乎没有影响。罗非鱼肌肉的凝胶形成潜力和莫多里诱导特性。从结果来看，产卵和饥饿，其中鱼被迫利用肌原纤维蛋白作为能量来源，被发现是物种内肉类特性变化的主要原因，饮食似乎也是次要因素，而水温在鱼类肉类特性的变化中不起重要作用。