Lipid composition and deposition of cultured yellowtail Seriola quinqueradiata muscle at different anatomical locations in relation to meat texture

Abstract

The present study was undertaken to assess the lipid composition and deposition in muscle at three anatomical locations in cultured yellowtail and to investigate the effect of lipid composition and deposition on meat texture. Lipid deposition in muscle was studied by histochemical staining of lipid with Sudan dye. Lipid class composition analysis showed that neutral lipids were the main constituents of lipid in cultured yellowtail and accounted primarily for the variation in muscle lipid content with the anatomical location of meat, as well as with season, whereas the polar lipid content remained almost constant. Furthermore, muscle neutral lipid content was correlated negatively with meat breaking strength; however, no correlation was observed between muscle polar lipid content and meat breaking strength. The histochemical study revealed that, in yellowtail muscle, lipid is preferentially deposited in the myosepta and, with increases in muscle lipid content, additional fat is deposited along sparsely distributed thin connective tissue. It was also observed that the greater the lipid deposition in collageneous connective tissue, the lower the meat breaking strength; presumably, higher lipid deposition in the connective tissue resulted in weakening of the muscle structure.

Diet and Exercise Modulate GH-IGFs Axis, Proteolytic Markers and Myogenic Regulatory Factors in Juveniles of Gilthead Sea Bream (Sparus aurata)

“…Similar results were described also in gilthead sea bream under fasting and refeeding conditions, thus suggesting a valuable applicability of the calpains as markers for flesh quality analysis [37]. Our results were consistent with previous reports on negative correlation between muscle texture and fat content [64,65]. Fish under voluntary swimming and fed with the HE diet presented significantly higher lipid deposition in muscle [5] and lower values of maximal strength and elasticity, but these differences were not found in the exercise condition.…”

Molecular and thermal characteristics of acid-soluble collagen from orbicular batfish: effects of deep-sea water culturing

“…This effect was probably due to the opposite changes in collagen content. A negative correlation between the texture characteristics and muscle fat content was mentioned by Thakur et al [16] The results of this study were in agreement with them. The collagen of DSW-cultured orbicular batfish skin was easily solubilized by limited pepsin and the yield was very high, reaching 52.38% on a dry weight basis comparing to that of the SSW-cultured orbicular batfish skin (33.96%), DSW-cultured dorsal meat (4.21%, wet weight basis), and SSW-cultured dorsal meat (3.37%).…”

Texture changes during chilled storage of wild and farmed blackspot seabream (Pagellus bogaraveo) fed different diets

“…The influence of fat content in the muscle on the texture of the fillet is shown in Table 2 . Texture studies on different fish species have reported a significant loss of hardness, and hence a softening of the flesh associated with the increment of the fat content (Ginés et al., 2004 ; Ingebrigtsen et al., 2014 ; Másílko et al., 2015 ; Menoyo et al., 2004 ; Thakur et al., 2003 , 2009 ). This relationship associated with a fattier flesh, even when it is not systematically observed, always leads to a softer texture (Lefevre et al., 2015 ).…”

“…Therefore, mutually, the size and lipid content of the muscle fibers contributed to the mechanical resistance of the raw fillet; not only the particular responsibility of adipocytes with less resistance to compression, but also the muscle fibers that are bathed in large amounts of lipid and can slide more easily across each other and generate less resistance (Aussanasuwannakul et al., 2011 ). The collagenous connective tissue structure can contribute to the structural weakening of the muscle (Thakur et al., 2003 ). Particularly, the highest proportion of intramuscular adipocytes, in the farmed fish muscle, located within the perimysium and myosepta, resulting in a mechanically less resistant tissue as compared with a lean tissue, rich in fibrous proteins (Lefevre et al., 2015 ).…”

“…resistance (Aussanasuwannakul et al, 2011). The collagenous connective tissue structure can contribute to the structural weakening of the muscle (Thakur et al, 2003). Particularly, the highest proportion of intramuscular adipocytes, in the farmed fish muscle, located within the perimysium and myosepta, resulting in a mechanically less resistant tissue as compared with a lean tissue, rich in fibrous proteins (Lefevre et al, 2015).…”