Korean Journal of Fisheries and Aquatic Sciences (한국수산과학회지)

The Korean Society of Fisheries and Aquatic Science (한국수산과학회)
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Quality Characteristics of Olive Flounder Muscle Fed with Extruded Pellet and Raw Fish-Based Moist Pellet

배합사료 및 습사료를 공급한 넙치 근육의 품질특성

  • 김강웅 (국립수산과학원 사료연구센터) ;
  • 김경덕 (국립수산과학원 사료연구센터) ;
  • 김신권 (국립수산과학원 사료연구센터) ;
  • 손맹현 (국립수산과학원 사료연구센터) ;
  • 장미순 (국립수산과학원 식품안전과) ;
  • 강용진 (국립수산과학원 중앙내수면연구소) ;
  • 배승철 (부경대학교 양식학과) ;
  • 이경준 (제주대학교 해양생명과학과)
  • Received : 2010.09.14
  • Accepted : 2010.10.13
  • Published : 2010.10.31
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Abstract

This study was conducted to evaluate the quality characteristics (proximate composition, fatty acids, amino acids, sensory and textural properties) of whole body and dorsal muscle of olive flounders fed extruded pellets (EP) compared to raw fish-based moist pellets (MP). The olive flounders in this study were reared from 300 g to 1000 g for 7 months by feeding either EP or MP. The fatty acids and total amino acids of the whole body and dorsal muscle of the fish were similar among both groups. The major fatty acids in whole body and dorsal muscle werepalmitic acid and oleic acid. Finally, no significant differences were observed between groups for sensory and textural properties of the muscle. These results suggest that EP could be developed to replace MP without adverse effects on olive flounder quality.

Keywords

References

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  1. 단백질 및 지질함량이 다른 배합사료와 생사료로 사육한 넙치의 육질평가 vol.18, pp.5, 2010, https://doi.org/10.11002/kjfp.2011.18.5.729