Improvement of Flavor of Cultured Oyster

养殖牡蛎风味的改良

• 批准号: 03556028
• 负责人: YAMAGUCHI Katsumi
• 金额: $ 10.18万
• 依托单位: The University of Tokyo
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Developmental Scientific Research (B)
• 财政年份: 1991
• 资助国家: 日本
• 起止时间: 1991 至 1992
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-03556028/
• 关键词: cultured oyster; improvement of flavor; European flat oyster; feed; glycogen; extractives; fatty acid; protein; フランスガキ; テクスチャー; 加工; グリコ-ゲン; 季節変動; 食味; 一般成分

Oyster is one of Popular seafoods in Japan as well as in many other countries. However, the Production and consumption of the European Flat oyster, Ostrea edulis, are very Limited in Japan. For the purpose of increasing the consumption of the cultured oystes, the present research aimed at the improvement of its Flavor by feeding phytoplankton or formula food.1. Four groups of European flat oyster were reared on each of two species of diatom, Chaetoceros gracilis (C.g group) and Nitzschia closterium N.c group), a haptophyte, Isochrysis galbana (I.g group) and a formula feed (RL group) for 30 days in tanks. The control group was kept in the sea.2. In the sensory tests of edible parts, many panelists answered that the I.g group was better than the control group in sweetness, umami and astrigency, indicating that the former was more acceptable than the latter. The C.g, N.c and Rl groups were judged to be inferior to the control group in texture, odor and saltiness.3.The contents of glycogen in the 4 test groups were considerably lower than that of the control group. I.g group was rich in taurine, glycine and glutamic acid. Alanine and glycine were markedly poor in the'C.g and N.c groups.4. The levels of saturated, monounsaturated and polyunsaturated (PUFA) fatty acids were 32-34%, 15-21%, 47-52% of total fatty acids, respectively, in the 5 groups. The percentage of PUFA was the lowest in the Rl group, which showed also lower level of n-3 series fatty acids but higher n-6 ones than the other groups.5. The toughness of digestive organs as measured with a plunger was 42 g/mm^2 for the N.c group and 27-29 g/mm^2 for the other groups. As for the protein composition of digestive organs of the 5 groups, the water-soluble, salt-soluble, alkali-soluble and insoluble fractions were 35-53%, 21-33%, 18-26% and 5-6%, respectively. No correlation was observed between the texture and protein composition.

牡蛎是日本以及许多其他国家的流行海鲜之一。但是，在日本，欧洲扁平牡蛎的生产和消费非常有限。为了增加培养的Oystes的消费，目前的研究旨在通过喂养浮游植物或配方食品来改善其风味。1。在两种硅藻，Chaetoceros gracilis（C.G组）和Nitzschia Closterium n.c Group上饲养了四组欧洲扁平牡蛎，haptophyte，Isochrysis galbana（I.G组）和一个配方奶（RL组），持续30天坦克。对照组保存在海中2。在可食用部分的感官测试中，许多小组成员回答说，I.G组在甜度，鲜味和侵蚀性方面要好于对照组，这表明前者比后者更可接受。 C.G，N.C和RL组被判断为质地，气味和盐度的对照组不如对照组。3。4个测试组中糖原的含量大大低于对照组的糖原。 I.G组富含牛磺酸，甘氨酸和谷氨酸。在'C和N.C组中，丙氨酸和甘氨酸明显较差。4。在5组中，饱和，单不饱和和多不饱和（PUFA）的脂肪酸分别为32-34％，15-21％，47-52％的水平。 PUFA的百分比是RL组最低的百分比，该组也显示出N-3系列脂肪酸的水平较低，但N-6比其他组更高。5。 N.C组用柱塞测量的消化器官的韧性为42 g/mm^2，其他组的韧性为27-29 g/mm^2。至于5组消化器官的蛋白质组成，水溶性，盐溶性，碱性溶剂和不溶性馏分分别为35-53％，21-33％，18-26％和5-6％ 。质地和蛋白质组成之间未观察到相关性。

项目成果

渡辺 勝子,坂下 俊行,山口 勝己: "Isolation and Identification of Hypotaurine in the Adductor Muscle of European Flat Oyster" 日本水産学会誌. 58. 971 (1992)

Katsuko Watanabe、Toshiyuki Sakashita、Katsumi Yamaguchi：“欧洲扁平牡蛎内收肌中亚牛磺酸的分离和鉴定”日本水产科学学会杂志 58. 971 (1992)。

渡辺 勝子,山口 勝己: "変わってきた最近の食物と成分;海水魚介類" 保健の科学. 34. 630-634 (1992)

Katsuko Watanabe、Katsumi Yamaguchi：“最近发生变化的食品和成分；海水海鲜”《健康科学》34. 630-634 (1992)。

渡辺 勝子,坂下 俊行,山口 勝己: "Isolation and Identification ofHypoturine in the Adductor Muscle of European Flat Oyster" 日本水産学会誌. 58. 971 (1992)

Katsuko Watanabe、Toshiyuki Sakashita、Katsumi Yamaguchi：“欧洲扁平牡蛎内收肌中次尿素的分离和鉴定”日本水产科学学会杂志 58. 971 (1992)。

Katsuko Watanabe: "Toshiyuki Sakashita, and Katsumi Yamaguchi: Isolation and Identification of Hypotaurine in the Adductor Muscle of European Flat Oyster." Nippon Suisan Gakkaishi. Vol.58. 971

Katsuko Watanabe：“Toshiyuki Sakashita 和 Katsumi Yamaguchi：欧洲平牡蛎内收肌中亚牛磺酸的分离和鉴定。”

Katsuko Watanabe and Katsumi Yamaguchi:"Recent Topics about Biochemical Constituents of Marine Fish and Shellfish as Food (in Japanese)." Health Care. Vol.34. 630-634

Katsuko Watanabe 和 Katsumi Yamaguchi：“关于作为食品的海洋鱼类和贝类生化成分的最新话题（日语）”。