通年定水温で養殖したアワビF1交雑種の品質(Seasonal Variations in Chemical Composition and the Quality of F1-hybrid Abalone Cultured in the Water Adjusted to Constant Temperature)
- 標題
- 通年定水温で養殖したアワビF1交雑種の品質(Seasonal Variations in Chemical Composition and the Quality of F1-hybrid Abalone Cultured in the Water Adjusted to Constant Temperature)
- 作者
- 原田 恭行, 熊谷 敬之, 小善 圭一, 横井 健二(Yasuyuki Harada, Takayuki Kumagai, Kei-ichi Shozen, Ken-ji Yokoi)
- 文件屬性
- 日本研究
- 知識分類
- 水產養殖
- 出版年
- 2010
- 刊名
- 日本食品科学工学会誌
- 卷
- 57
- 期
- 9
- 頁
- P 395-399
- 點閱數
- 2606
摘要
低水温である海洋深層水を17℃に加温することにより，水温を一定に保持して養殖した殻長約8cmのアワビ（エゾアワビとメガイアワビの交雑種F1）足筋について，通年にわたり肥満度，遊離アミノ酸，ATP-関連化合物，破断強度などについて分析し，その季節変動について解析した．その結果いずれの項目も，年間を通じて大きな変動は見られなかった．このことは，一般に季節変動が認められる他の貝類と比べた場合，本養殖アワビF1交雑種の大きな特徴であることが明らかとなった．この養殖アワビF1交雑種の食味について，アワビの旬とされる夏季に漁獲された天然エゾアワビ，およびトコブシを対照として官能検査を行ったところ，天然エゾアワビと養殖アワビF1交雑種の間に有意差は認められず，本養殖アワビF1交雑種は十分に市場性を有する品質であると考えられた．
In the Federation of Fisheries Cooperative Association of Nyuzen, in Toyama prefecture, F1-hybrid abalones have been cultivated in the deep-sea water warmed at 17 degrees. We examined free amino acids, ATP-related compounds, and rupture strength of the cultured abalone meat at intervals of one three months. The total amount of free amino acids and the content of each free amino acid were almost stable, and significant seasonal variations were not observed. Other results of analysis also did not show seasonal features. Sensory tests showed that the quality of the cultured abalone may be almost equal to that of the wild abalone.
In the Federation of Fisheries Cooperative Association of Nyuzen, in Toyama prefecture, F1-hybrid abalones have been cultivated in the deep-sea water warmed at 17 degrees. We examined free amino acids, ATP-related compounds, and rupture strength of the cultured abalone meat at intervals of one three months. The total amount of free amino acids and the content of each free amino acid were almost stable, and significant seasonal variations were not observed. Other results of analysis also did not show seasonal features. Sensory tests showed that the quality of the cultured abalone may be almost equal to that of the wild abalone.