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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27196

Title: Comparison of meat quality related chemical compositions of wild-captured and cage-cultured cobia
Authors: Jan-Lung Chuang;Ruey-Tarng Lin;Chyuan-Yuan Shiau
Contributors: NTOU:Department of Food Science
國立臺灣海洋大學:食品科學系
Date: 2010-01
Issue Date: 2011-10-21T02:23:55Z
Publisher: Journal of Marine Science and Technology
Abstract: Abstract:Nine wild-captured cobia (Rachycentron canadum) and the compatible number and size of cultured cobia from two cage-cultured sites, namely Penghu (PH) and Pingtung (PT) Coun-ties, were sampled for chemical analyses. The condition fac-tor of wild cobia was significantly lower than those of cultured fish. The wild cobia had higher moisture content than that of the cultured one, while fat contents in both dorsal and ventral muscles of the former were significantly lower than those of the latter. There were no significant differences between cul-tured and wild cobia in protein and ash contents. The total free amino acids (FAAs) contents in cultured cobia from two dif-ferent localities were higher than those of wild fish. Taurine was the most prominent FAA in wild cobia, while glycine was more prominent in cultured fish than in the wild one. Lysine contents were significantly the highest in both dorsal and ventral muscles in PH-cultured cobia. The contents of glu-tamic acid, glutamine, alanine, ornithine and proline in cul-tured cobia were higher than those in wild cobia. There was no significant difference between wild and cultured cobia in anserine content, while carnosine was detected only in wild cobia. Inosine monophosphate was the major component in ATP-related compounds in both wild and cultured cobia, but no significant difference in its levels between the wild and cultured groups was found. The contents of ammonia was higher in PH-cultured cobia than those in both PT-cultured and wild cobia, yet no significant difference in urea content of both D and V muscles among the three groups.
Relation: 18(4), pp.580-586
URI: http://ntour.ntou.edu.tw/handle/987654321/27196
Appears in Collections:[食品科學系] 期刊論文

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