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

Abstract

The muscle of eels fed tochu (Eucommia ulmoides Oliver) leaf powder was 1.8 times harder than the control. The component analysis showed no difference in moisture, lipid, or protein content between the muscles of the control and the tochu-fed eels. Not only the extracted neutral fat but also the compound fat of the raw muscles of the tochu-fed eel and the control had the same TLC patterns and fatty acid composition by gas chromatographic analysis. There was a great difference between the tochu-fed eel and the control concerning the amount of muscle protein stroma fraction which mainly consisted of collagen. The microscopic observation showed that the perimysium and endmysium which were the main components of the stroma fraction of the muscle of the tochu-fed eel were firm and thick compared to those of the control. These findings suggested that the intake of tochu leaf powder hardened the muscle.

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

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

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

“…The meat of the tochu-fed eel was superior in softness and smoothness. The text urometer analysis, which was done as before, 1) showed that the broiled meat of the tochu-fed eel was 2.1 times soft than the control.…”

“…1 ) The soft and smooth texture ofthe broiled meat of the tochu-fed eel should originate from other constituents. The analysis of the muscle protein compositions found a great difference between the tochu-fed eel and the control in the stroma fraction, containing mainly collagen, and at the quantity of hydroxyproline, which indicated collagen content.…”

“…The analysis of the muscle protein compositions found a great difference between the tochu-fed eel and the control in the stroma fraction, containing mainly collagen, and at the quantity of hydroxyproline, which indicated collagen content. 1) The relationship between the muscle composition and the tenderness of meat has been an area of active investigation for many years. Collagen is considered to be one of the most important factors determining the texture of heated meat.…”

Effect of <i>Eucommia ulmoides</i> extract on osteoblast proliferation

“…This plant is often used for medicinal purposes. Eucommia ulmoides has been used in several pharmacological applications, such as treating back and knee pain, addressing Qi deficiencies (Bu Zhong), and strengthening bone [3]. Eucommia ulmoides has also been used to treat numbness, certain types of liver deficiencies, tinea cruris, and other conditions.…”