Effects of feeding olive leaf powder on the chewiness of yellowtail meat Article Swipe

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Chie Nozaki , KOMA HIBI , Takashi Akazawa , TOMORO NISHIYAMA , Kenichi Oyama , Makoto Yoshida , Tatsuo Mukai , Shigeru Hayakawa , Masahiro Ogawa ·

YOU? · · 2020 · Open Access · · DOI: https://doi.org/10.2331/suisan.20-00025

オリーブ葉粉末を2%添加した飼料で飼育したブリ（添加魚）と無添加飼料で飼育したブリ（無添加魚）の普通肉の破断特性を比較した。添加魚の荷重歪曲線の傾きは無添加魚より大きく硬い肉質だった。破断荷重は差がなかったが，破断歪率は添加魚が24%低く歯切れのよい肉質だった。添加魚のコラーゲン量は22%高く，食感の違いの要因であると示された。3日冷蔵後の肉の破断荷重は添加魚の方が40%高かった。顕微鏡観察より冷蔵後の添加魚の筋内膜は分解が少なかった。以上よりオリーブ葉給餌ブリの肉は歯切れよく軟化しにくいことがわかった。

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Food Science

Biology

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Chewiness Food science Biology

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Type: article
Language: en
Landing Page: https://doi.org/10.2331/suisan.20-00025
PDF: https://www.jstage.jst.go.jp/article/suisan/86/6/86_20-00025/_pdf
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Cited By: 1
References: 20
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DOI: https://doi.org/10.2331/suisan.20-00025

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Title: Effects of feeding olive leaf powder on the chewiness of yellowtail meat

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Language: en

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Publication year: 2020

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Publication date: 2020-10-06

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Authors: Chie Nozaki, KOMA HIBI, Takashi Akazawa, TOMORO NISHIYAMA, Kenichi Oyama, Makoto Yoshida, Tatsuo Mukai, Shigeru Hayakawa, Masahiro Ogawa

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Landing page: https://doi.org/10.2331/suisan.20-00025

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Concepts: Chewiness, Food science, Biology

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Cited by: 1

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abstract_inverted_index.オリーブ葉粉末を2%添加した飼料で飼育したブリ（添加魚）と無添加飼料で飼育したブリ（無添加魚）の普通肉の破断特性を比較した。添加魚の荷重歪曲線の傾きは無添加魚より大きく硬い肉質だった。破断荷重は差がなかったが，破断歪率は添加魚が24%低く歯切れのよい肉質だった。添加魚のコラーゲン量は22%高く，食感の違いの要因であると示された。3日冷蔵後の肉の破断荷重は添加魚の方が40%高かった。顕微鏡観察より冷蔵後の添加魚の筋内膜は分解が少なかった。以上よりオリーブ葉給餌ブリの肉は歯切れよく軟化しにくいことがわかった。	0
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