異なる餌料で養殖したアワビ F1 交雑種の肉質の比較(Quality of the meat of cultured F1-hybrid abalone fed with three different diets: kelp, seaweed or artificial diet)
- 標題
- 異なる餌料で養殖したアワビ F1 交雑種の肉質の比較(Quality of the meat of cultured F1-hybrid abalone fed with three different diets: kelp, seaweed or artificial diet)
- 作者
- 原田 恭行, 熊谷 敬之, 小善 圭一, 横井 健二(YASUYUKI HARADA, TAKAYUKI KUMAGAI, KEI-ICHI SYOZEN, KEN-JI YOKOI)
- 文件屬性
- 日本研究
- 知識分類
- 水產養殖
- 出版年
- 2012
- 刊名
- 日本水産学会誌
- 卷
- 78
- 期
- 5
- 頁
- p. 945-950
- 點閱數
- 2440
摘要
コンブ，塩蔵ワカメ，配合飼料をそれぞれ単独に給餌して養殖したアワビ筋肉の肉質を，物理・化学分析，官能検査により評価した。遊離アミノ酸総量に差は認められなかったが，コンブ区でグリシン含量が多い傾向にあり，疎水性アミノ酸が少なかった。破断強度はワカメ区が弱い傾向にあった。官能検査の結果，甘味は，コンブ区が好ましく，遊離アミノ酸組成の影響があると考えられた。歯ごたえは，ワカメ区が好ましい傾向にあり，破断強度の弱さの傾向に一致した。これらの結果は，養殖アワビの肉質が餌により影響を受けることを示唆した。
In the Federation of Fisheries Cooperative Association of Nyuzen, Toyama prefecture, F1-hybrid abalone has been cultivated in deep-sea water warmed to 17℃. The meat quality of the cultivated abalone fed with kelp (K-abalone), salted Wakame seaweed (S-abalone), or artificial diet (A-abalone) was evaluated with respect to moisture, breaking strength, free amino acids (FAA), ATP and its related compounds (ARC), and sensory evaluation. Moisture was low in A-abalone. Total amount of FAA was almost the same in each abalone, whereas glycine content was high in K-abalone. Moreover, four FAA, valine, leucine, phenylalanine and histidine, were significantly low in K-abalone. ARC composition was not affected by the diet. Sensory tests showed that S-abalone was soft, which was in accordance with the result of breaking strength. K-abalone was rich in sweetness, and it was suggested that the sweetness was affected by FAA composition. A-abalone was moderate in all attributes. Thus, these results demonstrated that the quality of abalone meat can be improved by the diet, and excellent products may be supplied in all seasons without seasonal variation.
In the Federation of Fisheries Cooperative Association of Nyuzen, Toyama prefecture, F1-hybrid abalone has been cultivated in deep-sea water warmed to 17℃. The meat quality of the cultivated abalone fed with kelp (K-abalone), salted Wakame seaweed (S-abalone), or artificial diet (A-abalone) was evaluated with respect to moisture, breaking strength, free amino acids (FAA), ATP and its related compounds (ARC), and sensory evaluation. Moisture was low in A-abalone. Total amount of FAA was almost the same in each abalone, whereas glycine content was high in K-abalone. Moreover, four FAA, valine, leucine, phenylalanine and histidine, were significantly low in K-abalone. ARC composition was not affected by the diet. Sensory tests showed that S-abalone was soft, which was in accordance with the result of breaking strength. K-abalone was rich in sweetness, and it was suggested that the sweetness was affected by FAA composition. A-abalone was moderate in all attributes. Thus, these results demonstrated that the quality of abalone meat can be improved by the diet, and excellent products may be supplied in all seasons without seasonal variation.