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

Abstract

The study was conducted to evaluate the meat texture, muscle proximate composition, lipid class composition, and collagen content of cultured amberjack and to compare these parameters with those of the yellowtail. Our results showed that the meat texture of cultured amberjack was tougher and had a lower degree of seasonality than that of cultured yellowtail. Muscle lipid and collagen content also varied in the two fish species over the study period. Meat breaking strength was not correlated with any of the muscle constituents, indicating that variations in the meat texture of cultured amberjack was not directly influenced by the changes in the muscle biochemical constituents.

Lipid characteristics of two subtropical Seriola fishes, Seriola dumerili and Seriola rivoliana, with differences between cultured and wild varieties

“…The muscle lipid content of the cultured samples (for S. dumerili samples 1-2; 2.0-3.9%) was higher than that of the wild samples (for S. dumerili samples 3-5; 1.1-1.4% and for S. rivoliana samples 6-13; 0.2-1.5%), because the cultured samples grew under better nutritional conditions, similar to those in other reports (Sato et al, 2008;Takakuwa et al, 2006;Thakur et al, 2009).…”

“…Despite considerable attention paid to the biological and ecological aspects of S. dumerili (ecology: Jerez et al, 2006;Kožul, Skaramuca, Kraljević , Dulčić , & Glamuzuna, 2001, phylogeny: Renshaw, Patton, Rexroad, & Gold, 2006, aquaculture: Jover et al, 1999Mazzola, Favaloro, & Sarà, 2000;Sawada et al, 2006) and S. rivoliana (ecology: Castriota, Greco, Marino, & Andaloro, 2002;Wheeler, 1986), only a few reports on the determination of the chemical components have been published (crude protein and lipid: Takakuwa, Fukada, Hosokawa, & Masumoto, 2006; amino acid content: Thakur, Morioka, Itoh, Wada, & Itoh, 2009). In addition, only a few reports have presented an analysis of the fatty acid composition of Seriola fish species (for S. dumerili: Cai, Rooker, Gill, & Turner, 2007;Haouas, Zayene, Guerbej, Hammami, & Achour, 2010;Sato, Hirayama, & Hirazawa, 2008).…”

Lipid quality and filleting yield of reared meagre (Argyrosomus regius)

“…, 1984), common dentex Dentex dentex (Chatzifotis et al. , 2004), amberjack Seriola dumerilii (Thakur et al. , 2009) and bluefin tuna Thunnus thynnus (Mourente et al.…”

Nutritional parameters of dorsal and ventral fillets in summer and winter from farmed yellowtail kingfish Seriola lalandi (Valenciennes, 1833)

“…). Furthermore, a study on the amberjack ( S. dumerili ) showed a similar correlation between crude fat content and seawater temperature (Thakur, Morioka, Itoh, Wada & Itoh ), but unexpectedly, studies on YTK ( S. quinqueradiata) showed a higher crude fat content in seasons with lower seawater temperatures (Shimizu, Tada & Endo ; Date & Yamamoto ; Thakur, Morioka & Itoh ; Thakur, Morioka, Itoh & Obatake ; Shioya, Takemura, Ishizuka & Yamaguchi ). The discrepancies observed between the Seriola species examined could be due to different feed intake behaviours and/or changes in the fat content distribution associated with the beginning or end of the seasonal gonad regression or the different size and/or age of the sampled fish (Shimizu et al .…”