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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27151

Title: Biochemical composition and utilization of cultured cobia (Rachycentron canadum)
Authors: Shiau C.Y
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Keywords: cobia;biochemical composition;utilization
Date: 2006
Issue Date: 2011-10-21T02:23:45Z
Publisher: Cobia Aquaculture: Research,Development and Commeercial Production
Abstract: Abstract:An extraordinary feature in cobia meat is the high accumulation of fats, with higher levels in the ventral than the dorsal meat. There is also a remarkable variation in fat contents among different size of fish, with higher fat contents in bigger fish. Analyses on chemical composition of cobia meat explain its palatability for consumers and how it affects and maintains its freshness during processing and storage. Because of these attributes, cobia can be suitably prepared as sashimi (raw fish), frozen and smoked products. Efficient promotion and marketing strategies are also needed to sustain the growth of cobia industry in the future.
Relation: pp.147-156
URI: http://ntour.ntou.edu.tw/handle/987654321/27151
Appears in Collections:[食品科學系] 期刊論文

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