Qualitative changes in each part of yellowtail Seriola quinqueradiata flesh during cold storage

Tanimoto, Shota; Kikutani, Haruka; Kitabayashi, Kaori; Ohkita, Tomoko; Arita, Rino; Nishimura, Satoru; Takemoto, Remi; Mabuchi, Ryota; Shimoda, Mitsuya

doi:10.1007/s12562-017-1157-2

Cited by 13 publications

(10 citation statements)

References 17 publications

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“…In this study, storage conditions were emulated for consumption as sashimi. Under the conditions adopted here, no significant changes were noted in bacterial growth and lipid oxidation in different tissue types of yellowtail (S. quinqueradiata) (Tanimoto et al, 2018). After death, ATP in fish is successively degraded to ADP, AMP, inosinic acid, inosine and hypoxanthine by a series of endogenous enzymatic reactions.…”

Section: Resultsmentioning

confidence: 82%

“…Experimental samples Experimental samples were prepared as previously reported by Tanimoto et al (2018). On three occasions, on July 14, September 29 and November 5, 2014, two yellowtail for a total of six fish (mean weight, 5.4 ± 1.2 kg) reared by aquaculture were purchased at a local market in Hiroshima, Japan, killed by ikejime at the market, filleted and transported on ice to the laboratory within 8 h. Fillets of each fish were rinsed with chilled 0.85 % saline and then separated into DM and DOM, VOM and COM.…”

Section: Methodsmentioning

confidence: 99%

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Discriminant Analysis of Muscle Tissue Type in Yellowtail <i>Seriola Quinqueradiata</i> Muscle Based on Metabolic Component Profiles

Mabuchi

Adachi

Kikutani

et al. 2018

FSTR

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A metabolic analysis technique employing gas chromatography-mass spectrometry was used to distinguish between muscle tissue types in yellowtail Seriola quinqueradiata. The dataset of metabolites from each yellowtail muscle type was subjected to metabolic profile analysis using the SIMCA 14 software package. Orthogonal partial least squares discriminant analysis revealed a marked difference in metabolic profiles of ordinary muscle (OM) and dark muscle (DM), and OM types were further separated into three groups (dorsal, caudal and ventral). Further, several metabolites, such as ornithine for OM vs DM and glycerol-3-phosphate for OM tissue types were identified as potential markers for distinguishing types of yellowtail flesh by S-plot analysis. Based on these findings, metabolic analysis techniques could become useful tools for distinguishing among fish muscle types.

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Section: Resultsmentioning

confidence: 82%

Section: Methodsmentioning

confidence: 99%

Discriminant Analysis of Muscle Tissue Type in Yellowtail <i>Seriola Quinqueradiata</i> Muscle Based on Metabolic Component Profiles

Mabuchi

Adachi

Kikutani

et al. 2018

FSTR

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“…Storage did not have a significant effect on taste, and therefore, it is important to consider other factors (e.g., safety aspects) when storing yellowtail. In addition, the storage method used in this study did not increase the number of viable bacteria [19], so is considered safe.…”

Section: Discussionmentioning

confidence: 99%

“…DM and dorsal OM from a previous study [19] were used. Two yellowtails were purchased at a local market in Hiroshima, Japan on three occasions, July 14, September 29, and November 5, 2014, totaling six fish (mean weight, 5.4 ± 1.2 SD kg).…”

Section: Methodsmentioning

confidence: 99%

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Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling

et al. 2019

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We performed metabolic profiling on yellowtail (Seriola quinqueradiata) muscle to develop an objective taste evaluation method for fish meat. Dark (DM) and ordinary (OM) muscle samples before and after storage were subjected to gas chromatography-mass spectrometry (GC-MS) analysis and taste measurements using an electronic tongue. The metabolites identified by the GC-MS analysis were treated as x variables, and the taste values obtained by the electronic tongue were treated as y variables. The relationships between the metabolites and taste attributes were evaluated by two-way orthogonal projections to latent structures (O2PLS) analysis. The O2PLS analyses were normalized in two ways, unit variance (UV) and pareto (Par) scaling. The O2PLS (UV) analysis produced 3+1+0 models in Autofit and this model was statistically significant with R2Y (0.73) and Q2 (0.52) metrics. In particular, significant correlations were found between DM or OM and metabolite intensity and taste attributes, and strong associations were found between “sourness” and lysine, “irritant” and alanine and phenylalanine, “saltiness” and pantothenic acid, and “umami” and creatinine and histidine. The O2PLS (Par) analysis of DM generated significant predictive models for “acidic bitterness,” “irritant,” “saltiness,” “bitterness,” “astringency,” and “richness.” Among these, only “irritant” was affected by storage. This method was thus effective in evaluating the taste of yellowtail muscle.

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Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation

Jiarpinijnun

Geng

Thanathornvarakul

et al. 2022

Eur Food Res Technol

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Qualitative changes in each part of yellowtail Seriola quinqueradiata flesh during cold storage

Cited by 13 publications

References 17 publications

Discriminant Analysis of Muscle Tissue Type in Yellowtail <i>Seriola Quinqueradiata</i> Muscle Based on Metabolic Component Profiles

Discriminant Analysis of Muscle Tissue Type in Yellowtail <i>Seriola Quinqueradiata</i> Muscle Based on Metabolic Component Profiles

Taste Evaluation of Yellowtail (Seriola Quinqueradiata) Ordinary and Dark Muscle by Metabolic Profiling

Identifying volatile compounds in rabbit fish (Siganus fuscescens) tissues and their enzymatic generation

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