Quality Characteristics of Cultured Olive Flounder Paralichthys olivaceus Fed with Extruded Pellets; Ⅰ. Comparison of Fatty Acid and Amino Acid Contents
2009
Jang, M.S., National Fisheries Research and Development Institute, Busan, Republic of Korea | Kang, Y.J., National Fisheries Research and Development Institute, Busan, Republic of Korea | Kim, K.W., National Fisheries Research and Development Institute, Busan, Republic of Korea | Kim, K.D., National Fisheries Research and Development Institute, Busan, Republic of Korea | Lee, H.Y., National Fisheries Research and Development Institute, Busan, Republic of Korea | Heo, S.B., National Fisheries Research and Development Institute, Busan, Republic of Korea
This study analyzed the fatty acid and amino acid compositions of dorsal and fin muscles collected from olive flounder cultured using a formula feed(extruded pellets, EP) and compared them to those of fish cultured with a raw fish moist pellet(MP) feed as a control. The olive flounder in this study were cultured for 10 months with either the formulated extruded pellets(FEP), commercial extruded pellets(CEP), or the MP feed, and their average weight was 1.15 kg. The proximate compositions of the dorsal muscle were not different among the groups, whereas in the fin muscles of the fish fed with the MP diet, moisture content was higher and crude lipid content was lower. The major fatty acids in the dorsal and fin muscles of the fish fed with the MP, CEP, and FEP diets were palmitic acid and oleic acid. Finally, no significant differences were observed among the diet groups in the results for amino acid content or the sensory and textural properties of the muscle.
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