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Please use this identifier to cite or link to this item: http://ntour.ntou.edu.tw:8080/ir/handle/987654321/27301

Title: The relationship between chemical compositions and body weight of cultured cobia (Rachycentron canadum) of different growing stages
Authors: Jan-Lung Chuang;Ruey-Tarng Lin;Chyuan-Yuan Shiau
Contributors: NTOU:Department of Food Science
Keywords: Cobia;Chemical Compositions;Body Weight;Growing.
Date: 2007
Issue Date: 2011-10-21T02:24:20Z
Publisher: Journal of Fisheries Society of Taiwan
Abstract: Abstract:The condition factor of 31 cage-cultured cobia (Rachycentron canadum) with body weight ranging from 1.5 to 8730 grams was significantly and positively correlated with body weight for fish below 1.4 Kg (r=0.79), while no good correlation was found among fish above 1.4 Kg. The pH value of white muscle in cobia was between 5.5 and 6.3, which was similar to that of pelagic fishes. The levels of ammonia and urea were low in cobia. This is also similar to the most teleosts. No significant correlation was found between fish body weight and pH, ammonia and urea. There were large variations in fat and moisture contents of white muscle among different size of cobia, but not in protein and ash. The fat level in the ventral meat was two times higher than that of the dorsal meat of the same fish. Fat contents of both dorsal and ventral meats were significantly and positively correlated with body weight (r = 0.8 and 0.78, respectively). In contrast, moisture content decreased gradually as fish body weight increased. The predominant free amino acids (FAAs) in cobia were taurine, glycine, alanine and glutamic acid. The contents of these FAAs and total FAAs tended to decrease as body weight increased. When comparing with glycine, alanine and glutamic acid, taurine was most significantly and negatively correlated with fish size. Anserine, a dipeptide, was detected in the meat of cultured cobia, and its content ranged from 14 to 80 mg/100g; however, it was not significantly correlated with fish body weight. Inosine monophosphate (IMP) was the most prominent component of ATP-related compounds. Both ATP-related compounds and IMP had no significant correlation with fish size.
Relation: 34(1), pp.21-30
URI: http://ntour.ntou.edu.tw/handle/987654321/27301
Appears in Collections:[食品科學系] 期刊論文

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