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Differences in muscle cellularity and flesh quality between wild and farmed Coilia nasus (Engraulidae)

文献类型： 外文期刊

作者： Tang, Xue 1 ; Xu, Gangchun 1 ; Dai, Hui 2 ; Xu, Pao 1 ; Zhang, Chengxiang 3 ; Gu, Ruobo 1 ;

作者机构： 1.Chinese Acad Fishery Sci, Key Open Lab Genet Breeding Aquat Anim & Aquacult, Minist Agr, Freshwater Fisheries Res Ctr, Wuxi 214081, Jiangsu, Peoples R China

2.Jiangnan Univ, State Key Lab Food Sci & Technol, Sch Food Sci & Technol, Wuxi 214122, Jiangsu, Peoples R China

3.Spread Stn Aquaculture Technol Jiangyin, Jiangyin 214431, Jiangsu, Peoples R China

关键词： Coilia nasus;fatty acid composition;flesh quality;muscle cellularity;texture

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2012 年 92 卷 7 期

页码：

收录情况： SCI

摘要： BACKGROUND: Populations of Coilia nasus, an anadromous fish, have declined dramatically in the Yangtze River estuary and its associated lakes owing to excessive fishing and changes in aquatic ecology. Recently, the success of artificial breeding programmes and advanced methods of propagation have allowed great increases in production of this species. Thus, to gain a better understanding of the flesh quality of C. nasus, muscle cellularity and quality parameters of the flesh were studied in wild and farmed specimens. RESULTS: Muscle cellularitywas different between wild and farmed fish. Muscle fibre density was significantly higher in farmed specimens, while muscle fibre diameter was higher in wild specimens. Farmed fish had higher moisture, hydroxyproline and collagen contents and a lower fat content compared with wild fish. No significant differences in textural parameters were found between the two groups. Saturated (SFA), polyunsaturated (PUFA) and total n- 6 fatty acid contents were significantly higher in farmed fish, but monounsaturated fatty acid (MUPA) content was higher in wild fish. CONCLUSION: The variation in the studied parameters determined significant differences in the flesh quality of wild and farmed C. nasus. Depending on muscle cellularity and fatty acid composition, farmed fish could be more suitable for human consumption than wild fish. (C) 2011 Society of Chemical Industry

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