Improvement in Broiled Meat Texture of Cultured Eel by Feeding of Tochu Leaf Powder

Tanimoto, Shin-ya; Ikuma, Kazuhiro; Takahashi, S.

doi:10.1271/bbb.57.325

Cited by 11 publications

(10 citation statements)

References 8 publications

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“…Vannamei) (Liu, Leng, Li, Li, & Chai, ). Furthermore, EU can also increase muscle collagen content of eel ( Anguilla japonica ) (Tanimoto, Ikuma, & Takahashi, ; Tanimoto, Koike, & Takahashi, ).…”

Section: Introductionmentioning

confidence: 99%

Comparison study of three compounds in Eucommia ulmoides on growth, flesh quality of grass carp ( Ctenopharyngodon idella )

Sun

et al. 2019

Aquacult Nutr

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This study was conducted to compare the growth‐promoting and flesh quality ‐improving effects of three active compounds in Eucommia ulmoides (EU) on grass carp (Ctenopharyngodon idella). Four iso‐nitrogenous diets supplemented with 400 mg/kg inclusion of geniposidic acid (GA), chlorogenic acid (CGA), geniposide (GP) and their combination (GA:CGA:GP = 1:1:1, the mixture) were prepared and fed to grass carp (47.1 ± 0.6 g) for 75 days. The results indicated that weight gain was increased by 5.22%, and feed conversion ratio decreased by 0.07 by dietary CGA (p < 0.05). In flesh quality, the four supplementations significantly increased muscle fibre density, total collagen and alkaline‐insoluble collagen in skin, and reduced steaming loss of flesh. In addition, dietary CGA, GP and the active compounds mixture further increased total collagen, alkaline‐insoluble collagen and amino acid in flesh. In collagen genes expression, the expression of COL1A1 in muscle and skin was significantly promoted by the supplementation of GA, CGA, GP and their combination (p < 0.05). In conclusion, the supplementation of GA, CGA, GP and their combination improved the flesh quality of grass carp, and the growth was increased by CGA. CGA played more important roles in growth‐promoting and flesh quality‐improving effects than GP and GA.

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Section: Introductionmentioning

confidence: 99%

Comparison study of three compounds in Eucommia ulmoides on growth, flesh quality of grass carp ( Ctenopharyngodon idella )

Sun

et al. 2019

Aquacult Nutr

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“…Texture and collagen content are highly correlated in the muscle [29]. In the broiler and the eel, it was reported that a diet containing tochu leaf power increases collagen content and improves muscle texture [9,30]. There is a also a possibility that feed containing red pepper exerts some influence on the extracellular matrix in yellowtail.…”

Section: Discussionmentioning

confidence: 99%

“…The results of such studies show that addition of kelp Laminaria digitata meal to the diet improves the meat quality of yellowtail [5] and that Ulva meal supplement is associated with the activation of lipid metabolism in black sea bream Acanthopagrus schlegeli [6] and red sea bream Pagrus major [7]. Spirulina meal was found to decrease lipid accumulation in red sea bream muscle [8], tochu leaf powder to improve the texture of eel Anguilla japonica [9], and red clover extract to increase the content of protein and lipid in muscle of African catfish Clarias gariepinus [10]. Red pepper Capsicum annuum is used world-wide as a food material.…”

Section: Introductionmentioning

confidence: 99%

Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper

et al. 2011

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“…Anguilla anguilla belongs to the family of eels that is highly valued in the south and north of Europe and in Japan. There has been an increase in cultured eel production in countries such as Japan, 1 while in others the eel is still an underutilised ®sh. In Spain, without a signi®cant eel production industry, it is eaten in the north and south and on the east coast.…”

Section: Introductionmentioning

confidence: 99%

“…Some recent studies have investigated the effect of diets on sensory quality of ®sh. 1,13,14 However, the effect of different diets on fatty acid composition of eel esh and its relation to consumer acceptance has not been investigated. Lipid composition of ®sh is of practical importance from the dietetic point of view and also in relation to the effects of lipid components on sensory qualities and consumer acceptance.…”

Section: Introductionmentioning

confidence: 99%

Assessing acceptability of eel (Anguilla anguilla) fed three different diets

Coello

Sánchez²,

Vicario

et al. 1999

J. Sci. Food Agric.

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Acceptability and preference of eels fed on three different diets—a commercial type (control) and two experimental types, one enriched with polyunsaturated fatty acids (fish‐oil) and the other with saturated fatty acids (coconut‐oil)—have been studied in three Spanish consumer panels from towns in three different regions (La Coruña, Seville and Valencia). The results of the Wilcoxon test indicate that in general the diet does not have significant effects (p < 0.05) on the overall acceptability of the eel samples, either in the overall evaluation or in the evaluation of the sensory attributes of appearance, aroma, flavour and texture, although in one of the panels (Seville) the overall and flavour acceptability scores were significantly higher for the fish‐oil‐fed eel than for the control‐fed eel. Using the Friedman test, we did not observe significant differences (p < 0.05) in the preferences, except in one panel (Seville) where there was a significant preference for the fish‐oil sample rather than the control sample. The multinomial logit indicates that the choice of preferred sample appears to be associated with the acceptability of its flavour, texture and aroma and overall impression. © 1999 Society of Chemical Industry

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Improvement in Broiled Meat Texture of Cultured Eel by Feeding of Tochu Leaf Powder

Cited by 11 publications

References 8 publications

Comparison study of three compounds in Eucommia ulmoides on growth, flesh quality of grass carp ( Ctenopharyngodon idella )

Comparison study of three compounds in Eucommia ulmoides on growth, flesh quality of grass carp ( Ctenopharyngodon idella )

Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper

Assessing acceptability of eel (Anguilla anguilla) fed three different diets

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