Research on the Effects of Fish Oil on the Taste-I. Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste.

Koriyama, Tsuyoshi; Kohata, Tomoko; Abe, Hiroki

doi:10.2331/suisan.66.462

Cited by 14 publications

(8 citation statements)

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“…Generally, the fat content of ordinary muscle in tuna differs according to the muscle position (it is especially abundant in the side, near the skin), 13 and it decreases progressively in Oh-toro, Chutoro and Akami. 18 The muscle used in this study was Akami, which has a low fat content, from the central part of the dorsal ordinary muscle. In addition, the muscle was used as soon after slaughter as possible, because histological 19 -21 and chemical 22,23 changes occur immediately after slaughter, even under chilled or frozen conditions.…”

Section: Introductionmentioning

confidence: 99%

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

et al. 2006

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The histological properties of the cephalad parts of the dorsal ordinary muscles (CD-OMs) of wild (body weight 33.3 ± 0.9 kg, n = 3) and full-cycle cultured (body weights 13.1 ± 2.6 (FC 1), 20.2 ± 1.0 (FC 2) and 28.5 ± 3.6 (FC 3) kg, n = 3 respectively) Pacific bluefin tuna were investigated. The CD-OMs of FC 1-3 tuna showed low moisture content (P < 0.05) and high fat content (about six times more, P < 0.05) in comparison with wild fish. A large quantity of adipose tissue was observed in the wide spaces between muscle fibres in the CD-OMs of FC 1-3 tuna. The muscle fibre diameter of the CD-OM of FC 3 tuna was significantly lower than that of wild fish (P < 0.05). Myofibrils in the CD-OM of wild tuna were surrounded by a developed sarcoplasmic reticulum and mitochondria; however, there were many glycogen granules among the myofibrils and a large quantity of fat in the CD-OM of full-cycle cultured fish. In particular, the glycogen content of the CD-OM of FC 3 tuna was significantly higher (about 50 times) than that of wild fish. These results indicate that feeding and exercise conditions affect the histological structure and metabolism of the bluefin tuna muscle.

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Section: Introductionmentioning

confidence: 99%

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

et al. 2006

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“…However, the lipid contents of OM of wild bluefin tuna (BW 3.5 and 6.8 kg) are 1.4 and 3.4%, respectively 9,10 . In other wild tuna species, the lipid contents of OM of the skipjack tuna (BW 1.6 kg), yellowfin tuna (BW unknown) and bigeye tuna (BW 45 kg) were 1.9, 0.6 and 0.5%, respectively 22–24 . Therefore, the lipid content of OM of FC Pacific bluefin tuna is higher than wild bluefin tuna and other tuna species.…”

Section: Resultsmentioning

confidence: 98%

The changes in proximate compositions and glycogen contents in the dorsal ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis occurring with growth

et al. 2006

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Using full-cycle cultured (FC) Pacific bluefin tuna (body length [BL], 42.6-66.4 cm; body weight [BW], 1.66-7.40 kg, n = 15), the changes in chemical compositions and histological structure of the cephalal parts of the dorsal ordinary muscles (DOM) occurring with growth were investigated. A positive correlation ( r = 0.9644, P < 0.05) was observed between BL and BW with growth. The protein, lipid and ash contents of DOM and condition factor did not change with growth. However, the glycogen content of DOM increased ( P < 0.05) from approximately 55 cm (BL) in this study. Using optical microscopic photographs, the various shapes of muscle fibers were observed and it was noted that the muscle fiber diameter increased ( P < 0.05) with growth. Using transmission electron microscopic observation, many glycogen granules were observed in muscle fibers (especially, side of connective tissue) of DOM throughout the growth stage in this study. These results indicate that the glycogen content of DOM of FC Pacific bluefin tuna increases before the lipid with growth.

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“…Koriyama et al . also recognized that not only tuna oils rich in DHA, but also DHA in its free form, suppress bitterness and enhance umami taste 2,3 . Ushio et al .…”

Section: Introductionmentioning

confidence: 99%

“…Thus there has been a lot of research 1–8 which has revealed certain functions of fats and oils in food system in terms of the preference of taste. The oils usually exist as heterogeneous emulsion in food systems and the sizes of emulsion range widely in micron and submicron orders.…”

Section: Introductionmentioning

confidence: 99%

“…1 Koriyama et al also recognized that not only tuna oils rich in DHA, but also DHA in its free form, suppress bitterness and enhance umami taste. 2,3 Ushio et al showed that o/w emulsion, consisting of tuna orbital oil and 70% alcohol extract of blue fin tuna meat, enhanced sweetness and umami. 4 However, emulsion consisting of soybean oil and the same tuna extract had no influence on taste intensity.…”

Section: Introductionmentioning

confidence: 99%

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Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

et al. 2006

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By conducing organoleptic analysis, the authors investigated the effect of oil droplet size on human preference to the taste of oil-in-water (o/w) emulsions to which several tastants were added. Two singly dispersed o/w emulsions, different in oil droplet sizes, consisting of 10% triacilglycerol purified from tuna, sardine or soybean oil, 0.5% emulsifier and water were prepared by ceramic membrane filtration. Organoleptic analysis showed that the impressions of sweetness, bitterness and umami, which were developed by addition of certain taste substances, were different between o/w emulsions with different oil droplet sizes. The results of two-bottle choice tests, which were carried out using olfactory-blocked mice, showed that o/w emulsions with 1.00-µm droplets, with added sweet or bitter substances, were preferred to emulsion with 5.50-µm droplets. These results suggest that the droplet size of o/w emulsion remarkably influences certain taste impressions created by added taste substances.

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Research on the Effects of Fish Oil on the Taste-I. Chemical Components of Bigeye Tuna Muscle and the Effects of Lipid on the Taste.

Cited by 14 publications

References 0 publications

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

Histological comparison of the dorsal ordinary muscles of wild and full‐cycle cultured Pacific bluefin tuna (Thunnus orientalis)

The changes in proximate compositions and glycogen contents in the dorsal ordinary muscles of the full-cycle cultured Pacific bluefin tuna Thunnus orientalis occurring with growth

Effect of oil droplet sizes of oil-in-water emulsion on the taste impressions of added tastants

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