Program and Abstracts(PDF)

Presentation 24
BENEFICIAL MEAT QUALITY INDUCED BY DIETS IN YELLOWTAIL
Itaru Shioya
Central Research Laboratory, Nippon Suisan Kaisha, LTD., Kitano Hachioji Tokyo 192-0906,
Japan
Email: i-shio at nissui.co.jp
Yellowtail Seriola quinqueradiata is about 216,000 t for the amount of domestic products, and an
important species with a large market scale in Japan. The cultivation production is 160,000 t and
wild fish is 56,000 t. Thus, it is features that the proportion of the cultivation production is high
in the yellowtail.
The hardness is important to many kinds of fish including yellowtail when eating with raw
fish meat such as “sashimi”. The hardness of sashimi decreases contrary to progress of rigor
mortis after slaughter. The color change of the red muscle of the yellowtail is caused
comparatively fast. The discoloring red muscle remarkably ruins economic merit of the yellowtail.
Therefore, maintenance of muscular hardness and delay of color change of the red muscle are
important to raise commercial value of the yellowtail.
The meat quality of farmed yellowtail that was fed EP containing red pepper (experimental
group) was compared with the same age yellowtail that was fed EP (control group). The hardness
of ordinary muscle of the experimental group was significantly large compared with the control
group. The color difference (⊿E*ab) of red muscle was lower in the experimental than the
control group. In the yellowtail that fed on red pepper EP, many items were high score in the
sensory evaluation compared with the wild yellowtail. These results describe that dietary red
pepper is able to raise muscular hardness and to slow down the color change in red muscle of the
yellowtail.
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