Effects of different heating conditions on the texture and extracts of the meat from each part of the yellowtail Seriola quinqueradiata

Effects of different heating conditions on protein composition in each muscle type of yellowtail (Seriola quinqueradiata)

“…However, it is unclear how the composition ratio of DM in fish muscle affects the quality of heated fish, and further studies are needed to elucidate this. The results of the present study support that LTLT heating is an excellent condition for the maintenance of the tenderness of cooked fish (Furuta et al, 2020). Therefore, high-quality fish products subjected to LTLT treatment are expected to contribute to the increase in the consumption of fish.…”

“…This means that the denaturation level of actin affects the whole structure of myofibrillar proteins; in other words, incomplete denaturation of actin leads to more tender heated meat (Ishiwatari et al, 2013b). Thus, the difference in the degree of actin denaturation may be one of the reasons why the meat heated with LTLT in this study was generally more tender and may also explain why muscle contraction of fish was suppressed in our previous study (Furuta et al, 2020).…”

“…Several studies have reported changes in the texture of fish that vary with heating temperature and time (Kanoh et al, 1988;Qixing et al, 2014), and even sous-vide cooking (Fagan & Gormley, 2005;Llave et al, 2018). However, as there had been no reports on the effects of heating conditions designed to prevent food poisoning on the texture of fish, we analysed the texture of OM and DM in yellowtail heated under different heating conditions (Furuta et al, 2020). Our results suggested that heating conditions affect the hardness and sample thickness of the OM and DM and that, in particular, low-temperature/longtime pasteurization (LTLT) results in more tender fish with less shrinkage.…”

“…Sample was prepared and heat treatments were performed according to a previous study (Furuta et al, 2020). Cultured yellowtail (Seriola quinqueradiata) (n = 3) were purchased with an average weight of 3.2 ± 0.5 kg.…”

Characteristic stable structure of the myosin rod in dark muscle of yellowtail kingfish (Seriola aureovittata)

“…Because of its fast natural growth rate, high nutritional quality, and delicious flavour and taste, it is regarded as a high value fish, and hence is cultivated in large quantities in the coastal areas of northern China (Wang et al ., 2005; Liu et al ., 2019; Shi et al ., 2019). Due to its commercial importance, in recent years researches on yellowtails have been on the rise (Mabuchi et al ., 2019; Furuta et al ., 2020; Tanimoto et al ., 2020), with focuses on its aquaculture (Sotoyama et al ., 2018), oil (Kim et al ., 2019), proteolysis of Myofibril (Xiao et al ., 2012), refrigeration storage stability of muscle (Tanimoto et al ., 2015), and fillet colour preservation frozen storage and post thawing (Hiraoka et al ., 2004). Yellowtail kingfish is mostly consumed uncooked as sashimi and sushi.…”