JOURNAL BROWSE
Search
Advanced SearchSearch Tips
Evaluation of Muscle Quality of Olive Flounder (Paralichthys olivaceus) Fed Extruded Pellets Containing Different Protein and Lipid Levels, and Raw Fish-based Moist Pellet
facebook(new window)  Pirnt(new window) E-mail(new window) Excel Download
  • Journal title : Korean Journal of Food Preservation
  • Volume 18, Issue 5,  2011, pp.729-738
  • Publisher : The Korean Society of Food Preservation
  • DOI : 10.11002/kjfp.2011.18.5.729
 Title & Authors
Evaluation of Muscle Quality of Olive Flounder (Paralichthys olivaceus) Fed Extruded Pellets Containing Different Protein and Lipid Levels, and Raw Fish-based Moist Pellet
An, Cheul-Min; Park, Hee-Yeon; Son, Meang-Hyun; Kim, Kyoung-Duck; Kim, Kang-Woong; Jang, Mi-Soon;
  PDF(new window)
 Abstract
This study was conducted to investigate the effect of extruded pellets (EP) containing different levels of protein (51%-55%) and lipid (9%-15%) on flesh quality of flounder (Paralichthys olivaceus) comparing with raw fish-based moist pellet (MP). Two replicate groups of 40 fish per each tank (initial mean weight 106 g) were fed one of three experimental EP (EP1, EP2 and EP3) containing different protein and lipid levels, a commercial EP (EP4) and MP for 16 weeks. Moisture content of fish fed MP was significantly higher than that of fish fed all EP. Significantly higher contents of 16:1n-7, 20:4n-6, 20:5n-3 and lower 18:2n-6 were observed in fish fed EP4 and MP compared with fish fed EP1, EP2, EP3. The 22:6n-3 content was not significantly different among all groups. Taurine content of fish fed MP was significantly higher than that of fish fed all EP. Asparagine content of fish fed EP1 was significantly higher than that of fish fed EP2, EP, EP4 and MP. Significant difference were observed in lysine and serine contents of fish fed experimental diets. In nucleotides and their related compounds, ATP and AMP content was not affected by diets. Significant difference were observed in IMP contents of fish fed experimental diets. Textural properties, no significant difference was observed among the fish groups fed different diets.
 Keywords
extruded pellet;raw fish moist pellet;olive flounder;muscle quality;
 Language
Korean
 Cited by
1.
배합사료와 생사료로 사육한 넙치의 체조성 및 육질 비교 평가,김강웅;장미순;박희연;김경덕;이준호;한현섭;안철민;손맹현;

수산해양교육연구, 2013. vol.25. 3, pp.553-563 crossref(new window)
2.
적수온(19-21℃)에서 배합사료를 공급한 육성기 넙치(Paralichthys olivaceus)의 적정 공급률,이정호;김성삼;김강웅;김경덕;이봉주;이진혁;한현섭;김재원;김성연;이경준;

한국수산과학회지, 2014. vol.47. 3, pp.234-240 crossref(new window)
3.
배합사료 및 습사료 공급에 따른 넙치(Paralichthys olivaceus)의 성장 및 어체성분 비교,김강웅;이진혁;배기민;김경덕;이봉주;한현섭;김성삼;

한국수산과학회지, 2014. vol.47. 6, pp.810-817 crossref(new window)
4.
돼지후지육 첨가 넙치(Paralichthys olivaceus) 스테이크의 제조 및 품질 특성,윤문주;이재동;강경훈;박시영;주종찬;김정균;

한국수산과학회지, 2015. vol.48. 6, pp.849-856 crossref(new window)
1.
Optimum Feeding Rate in Growing Olive Flounder Paralichthys olivaceus Fed Practical Expanded Pellet at Optimum Water Temperature (19-21℃), Korean Journal of Fisheries and Aquatic Sciences, 2014, 47, 3, 234  crossref(new windwow)
2.
Processing and Quality Properties of Olive Flounder Paralichthys olivaceus Steak Added with Pork Leg, Korean Journal of Fisheries and Aquatic Sciences, 2015, 48, 6, 849  crossref(new windwow)
3.
Comparison of Extruded and Moist Pellets for Whole-body Proximate Composition and Growth Performance of Olive Flounder Paralichthys olivaceus, Korean Journal of Fisheries and Aquatic Sciences, 2014, 47, 6, 810  crossref(new windwow)
4.
Comparative Evaluation of Proximate Composition and Muscle Quality according to the Olive Flounder (Paralichthys olivaceus) fed Extruded Pellets and Raw Fish-Based Moist Pellet, Journal of Fisheries and Marine Sciences Education, 2013, 25, 3, 553  crossref(new windwow)
 References
1.
Johnston IA (1999) Muscle development and growth: potential implications for flesh quality in fish. Aquaculture, 177, 99-115 crossref(new window)

2.
Suarez MD, Martínez TF, Abellan E, Arizcun M, Perez-Jimenez A, Hidalgo MC, Cardenete G (2009) The effects of the diet on flesh quality of farmed dentex (Dentex dentex). Aquaculture, 288, 106-113 crossref(new window)

3.
Ioka H, Yamanaka H (1997) Quality evaluation of the muscle of cultured plaice fed with three different diets. Nippon Suisan Gakk, 63, 370-377 crossref(new window)

4.
Lee SM, Cho SH, Kim KD (2000) Effects of dietary protein and energy levels on growth and body composition of juvenile flounder Paralichthys olivaceus. J World Aquacult Soc, 31, 306-315

5.
Lee SM, Kim KD (2005) Effect of various levels of lipid exchanged with dextrin at different protein level in diet on growth and body composition of juvenile flounder Paralichthys olivaceus. Aquacult Nutr, 11, 1-8 crossref(new window)

6.
Kim KD, Lee SM, Park HK, Bai SC, Lee YH (2002) Essentiality of dietary n-3 highly unsaturated fatty acids in juvenile Japanese flounder (Paralichthys olivaceus). J World Aquacult Soc, 33, 432-440 crossref(new window)

7.
Kim KW, Kang YJ, Kim KD, Son MH, Choi SM, Bai SC, Lee KJ (2009) Evaluation of extruded pellet for growth performance of olive flounder Paralichthys olivaceus in Jeju farm field. Korean J Fish Aquat Sci, 42, 604-608 crossref(new window)

8.
Kim HY, Shin JW, Park HO, Choi SH, Jang YM, Lee SO (2000) Comparison of the taste compounds of red sea bream, rockfish, and flounders differing in the localities and growing conditions. Korean J Food Sci Technol, 32, 550-563

9.
Lee KH, Lee YS (2001) Observation of muscle structure and DSC measurement of collagen of the cultured and wild red sea bream and flounder. Korean J Soc Food Cook Sci, 17, 549-554

10.
Jang MS, Kang YJ, Kim KW, Kim KD, Lee HM, Heo SB (2009) Quality Characteristics of cultured olive flounder Paralichthys olivaceus fed with extruded pellets; I. Comparison of fatty acid and amino acid contents. Korea J Food Sci Technol, 41, 42-49

11.
Kim KW, Kim KD, Kim SK, Son MH, Jang MS, Kang YJ, Bai SC, Lee KJ (2010) Quality characteristics of olive floundef muscle fed with extruded pellet and raw fish-based moist pellet. Kor J fish Aquat Sci, 43, 451-456

12.
Lee SM, Kim KD, Lall SP (2003) Utilization of glucose, maltose, dextrin and cellulose by juvenile flounder (Paralichthys olivaceus). Aquaculture, 221, 427-438 crossref(new window)

13.
Ryu KY, Shim SL, Kim W, Jung MS, Hwang IM, Kim JH, Hong CH, Jung CH, Kim KS (2009) Analysis of the seasonal change of the proximate composition and taste components in the conger eels(Conger myriaster) J. Korean Soc Food Sci Nutr, 38, 1069-1075 crossref(new window)

14.
Duncan DB (1955) Multiple-range and multiple F tests. Biometrics, 11, 1-42 crossref(new window)

15.
Grundy SM (1986) Comparison of monounsaturated fatty acids and carbohydrates for lowering plasma cholesterol. New Engl J Med, 314, 2855-2856

16.
Dryden FD, Marchello JA (1970) Influence of total lipid and fatty acid composition upon the palatability of three bovine muscles. J Anim Sci, 31, 36-43 crossref(new window)

17.
Morishita T, Uno K, Araki T, Takahashi T (1989) Comparison of the fatty acid compositions in cultured red sea bream differing the localities and culture methods, and those in wild fish. Bull Japan Soc Sci Fish, 55, 847-852 crossref(new window)

18.
Mourente G, Tocher DR (1992) Lipid class and fatty acid composition of brain lipids from Atlantic berring (Clupea harengus) at different stages of development. Mar Biol, 112, 553-558 crossref(new window)

19.
Kim KD, Lee SM (2004) Requirement of dietary n-3 highly unsaturated fatty acids for juvenile flounder (Paralichthys olivaceus). Aquaculture, 229, 315-323 crossref(new window)

20.
Busboom JR, Miller GJ, Field RA, Crouse JD, Riley ML, Nelms GE, Ferrell CL. (1981) Characteristics of fat from heavy ram and wether lambs. J Anim Sci, 52, 83-92 crossref(new window)

21.
Kim HY, Shin JW, Park HO, Choi SH, Jang YM, Lee SO (2000) Comparison of taste compounds of red sea bream, rockfish and flounders differing in the localities and growing conditions. Korean J Food Sci Technol, 32, 550-563

22.
Oh KS, Lee HJ, Sung DW, Lee EH (1988) Comparison of nitrogenous extractives, amino acids in wild and cultured bastard. Korean J Food Sci Technol, 20, 873-877

23.
Lee JC, Hwang YH (1996) Variation of asparagine and aspartic acid contents in beansprout soybeans. J Corp Sci, 41, 592-599

24.
Jaklitsch WM, Röhr M, Kubicek P (1987) Lysine biosynthesis in Penicillium chrysogenum: regulaion by general amino acid control and absence of lysine repression. Exp Mycol, 11, 141-149 crossref(new window)

25.
Takada M, Li ZK, Hattori T (1990) Astroglial ablation prevents MPTP-induced nigrostriatal neuronal death. Brain Res, 509, 55-61 crossref(new window)

26.
Kim KS, Lee EH (1986) Food components of wild and cultured fresh water fishes. Bull Korean Fish Soc, 19, 195-211

27.
Hong CH, Lee JM, Kim KS (2004) Changes of nucleotides in the raw fishes during the aquarium storage. Korean J Food Sci Technol, 36, 379-384

28.
Hasimoto HR (1972) Taste of marine products. Cookery Sci, 5, 2-7

29.
Yamaguchi S (1991) Roles and eficacy of sensory evaluation in studies of taste. J Japan Soc Food Sci Technol, 38, 972-978 crossref(new window)

30.
Yano Y, Kataho N, Watanabe M, Nakamura T, Asano Y (1995) Evaluation of beef aging by determination of hypoxanthine and xanthine contents: application of a xanthine sensor. Food Chem, 52, 439-445 crossref(new window)

31.
Fletcher GC, Olley J, Statham JA, Vail AMA (1986) Inosine monopjosphate, hypoxanthine and taste panel scores for fish flavor acceptability. CSIRO, Tasmanian Regional Laboratory Occasional Paper No. 12, Tasmania, Australia

32.
Ryu KY, Shim SL, Kim W, Jung MS, Hwang IM, Kim JH, Hong CH, Jung CH, Kim KS (2009) Analysis of the seasonal change of the proximate composition and taste components in the Conger eels (Conger myriaster). J Korean Soc Food Sci Nutr, 38, 1069-1075 crossref(new window)

33.
Huss HH (1988) Fresh fish quality and quality changes. No. 29, FAO, Rome, Italy

34.
Lee KH, Lee YS (1997) Muscle quality of cultured olive flounder, Paralichthys olivaceus. Korean J Soc Food Sci, 13, 448-452

35.
Lee KH, Lee YS (1999) Muscle quality of cultured and wild re sea beam (Pagrosomus auratus). Korean J Soc Food Sci, 15, 639-644