Influence of muscle biochemical constituents on the meat texture of cultured yellowtail (Seriola quinqueradiata) at different anatomical locations

Abstract

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.

Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture

“…This result is in agreement with previous reports on cultured yellowtail [13,14]. We also observed a similar correlation between muscle lipid content and moisture content in a previous study on cultured yellowtail [6]. Our results showed that there was no correlation between muscle lipid content and protein content in amberjack (data not shown), which is in contrast to the significant negative correlation observed between muscle lipid content and protein content in cultured yellowtail [6].…”

“…The mean individual fish weight ranged from 2367 to 4007 g with overall mean value of 3414 g. The mean individual fish length ranged from 59.3 to 69.7 cm with an overall mean value of 64.4 cm. It should be noted that the mean individual fish weight of cultured amberjack sampled during this study was lower than that of the cultured yellowtail sampled in an earlier study [6]. Since fish of both species were procured from the same retailer, we conclude that the marketable size of cultured amberjack is smaller than that of the yellowtail.…”

“…The lowest meat breaking strength value was observed in June, corresponding to the spawning/post-spawning season of amberjack, which suggests that maturation and spawning may have influenced amberjack meat texture. In an earlier study on yellowtail, we observed soft meat texture in March, which corresponds to the spawning season of this species [6]. Since yellowtail spawns earlier in the season than amberjack, it is likely that the soft meat texture of cultured amberjack observed in June was caused by spawning.…”

“…The hydroxyproline content of the aliquot was determined using a amino acid analyzer (model L8500; Hitachi). Detailed descriptions of the collagen extraction and amino acid analytical procedures can be found in Thakur et al [6].…”

“…There is, therefore, a clear need to establish a relationship between some of the measurable parameters of fish muscle and the ultimate texture of the fish meat. In earlier studies, we have identified factors affecting cultured yellowtail meat quality [6,7]; however, to date, there has been no such study on cultured amberjack. Given the increasing economic value of amberjack, such a study is clearly warranted.…”