Muscle biochemical and histological characteristics affecting the meat texture of red seabream (Pagrus major) caught off Kada, Wakayama, Japan
2018
Nakatsuji, N. ((Kochi University, Nankoku, Kochi (Japan). Faculty of Agriculture and Marine Science), (Ehime University, Matsuyama, Ehime (Japan). The United Graduate School of Agricultural Sciences)) | Akita, M. | Hayashi, Y. | Nomura, S. | Adachi, K. | Morioka, K.
Meat texture is one of the most important factors in determining the raw meat (sashimi) quality. It is well known that wild red seabream (Pagrus major) caught off Kada (RK), Wakayama shows excellent meat quality although the reasons for such quality remains unknown. The meat breaking strength, an index of sashimi texture, of RK (55.6 gw) was significantly higher than that of cultured red seabream (RC) (34.9 gw). The content of muscle collagen, a major constituent of the connective tissue, was not significantly different between RK and RC. On the other hand, the cross-sectional muscle fiber area of RK (6299.5μ square m) was significantly smaller than that of RC (9524.5μ square m)， indicating that the network structure of connective tissue between muscle fibers was denser in RK muscles. These results suggested that the texture of RK sashimi is mainly dependent on the density of connective tissue network structure rather than on the collagen content of the muscle.
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