Building a brand fish is the key to success in business, as brand fish are generally sold at a higher price. We focused on one of the varieties of brand red sea bream, which is famous for its texture and aesthetic appeal. In this study, we evaluated the appearance and texture of red sea bream meat using organoleptic analysis to elucidate the relationship between degradation of muscle protein and meat quality. The appearance and texture were significantly superior in the brand red sea bream as compared to the nonbrand variety. The brand red sea bream muscle showed greater resistance to apoptosis and autophagy. This suggested that the difference in the appearance and texture of the brand red sea bream was because of the suppression of muscle protein degradation. The results indicated that the brand fish was obviously tastier than the non-brand fish.
One of commercial brands in farmed-products of red sea bream (Pagrus major), named "Date-Madai", is known to possess hard texture and transparency when served as "Sashimi". The quality of "Sashimi" is usually evaluated by texture, appearance, and color of dark muscle. These characters easily change worse during post mortem storage. The aim of this study was to reveal relationship between proteolytic degradation and muscle quality of the red sea bream. Sensory analysis was carried out to evaluate the quality of "Sashimi" in terms of texture and appearance of flesh. Western blot analysis was conducted to evaluate protein expressions of red sea bream muscle. Significantly higher score in the sensory analysis for brightness was given to the "Date-Madai". Similar tendency were also observed in color, texture and general acceptability. Intracellular effector of the apoptotic pathway includes contributin of caspase family. Lower level in caspase-3 protein was observed in the "DateMadai" muscle. Autophagy is known to be inhibited by the target of rapamycin (TOR) signaling. Phosphorylated ribosomal protein S6 kinase, which is in the downstream of the TOR, increased in the "Date-Madai" muscle. This study concluded that the apoptosis and autophagy could be associated with the quality of the red sea bream.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.