The study was conducted to evaluate the meat texture, muscle proximate composition, lipid class composition, and collagen content of cultured amberjack and to compare these parameters with those of the yellowtail. Our results showed that the meat texture of cultured amberjack was tougher and had a lower degree of seasonality than that of cultured yellowtail. Muscle lipid and collagen content also varied in the two fish species over the study period. Meat breaking strength was not correlated with any of the muscle constituents, indicating that variations in the meat texture of cultured amberjack was not directly influenced by the changes in the muscle biochemical constituents.
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Thakur, D.P., Morioka, K., Itoh, N. et al. Muscle biochemical constituents of cultured amberjack Seriola dumerili and their influence on raw meat texture. Fish Sci 75, 1489–1498 (2009). https://doi.org/10.1007/s12562-009-0173-2
- Free amino acid
- Proximate composition