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A study was conducted to evaluate meat texture (breaking strength), muscle proximate composition and muscle collagen content at three anatomical locations in cultured yellowtail. We report here the contribution of muscle biochemical constituents to the raw meat texture of cultured yellowtail, and the variation in muscle biochemical composition as well as meat texture with the anatomical location of the meat. Meat breaking strength decreased significantly with the anatomical location of the meat from head to tail. Muscle proximate composition also varied with anatomical location; in particular, a large variation was observed in muscle lipid content, which decreased significantly from head to tail. Muscle collagen content was significantly lower in dorsal part meat than in pre-dorsal part and tail part meat. Meat breaking strength was correlated negatively with muscle lipid content and positively with muscle collagen content. It was concluded that muscle lipid and collagen are the two primary muscle constituents having a direct influence on the raw meat texture of cultured yellowtail. It was also demonstrated that the muscle biochemical composition and raw meat texture of cultured yellowtail vary with the anatomical location of the meat and with season.

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Dietary fish oil (FO) was replaced by olive oil (OO) in young yellowtail Seriola quinqueradiata to investigate its effects on growth, muscular fatty acid composition and prevention of color deterioration of dark muscle during storage. Yellowtail were fed one of four diets, where FO (80 g/kg diet) was replaced by OO (0, 25, 50 and 100%) for 40 days. No significant difference in growth was seen among the diet groups. In addition, these experimental diets did not affect the proximate compositions of the dorsal muscle, ventral muscle and the liver in these fish. Serum total protein, glucose and total cholesterol levels did not show significant differences; however, serum triglyceride levels were significantly higher in fish fed 50 and 100% OO diets. Fatty acid composition of ventral muscle reflected the composition of the respective diets. Dark muscle discoloration was reduced in fish fed OO diets after 12 to 18 h during storage at 4°C. Furthermore, the redness value of fresh dark muscle increased depending on the extent of FO replacement. These results indicate that the partial or total dietary replacement of FO with OO prevents discoloration of dark muscle without affecting the growth of young yellowtail after 40 days of feeding.

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