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- Title
Effect of Proteolysis on the Meat Quality of a Brand Fish, Red Sea Bream Pagrus major.
- Authors
Reiko NAGASAKA; Atsuko HARIGAYA; Toshiaki OHSHIMA
- Abstract
Building a brand fish is the key to success in business, as brand fish are generally sold at a higher price. We focused on one of the varieties of brand red sea bream, which is famous for its texture and aesthetic appeal. In this study, we evaluated the appearance and texture of red sea bream meat using organoleptic analysis to elucidate the relationship between degradation of muscle protein and meat quality. The appearance and texture were significantly superior in the brand red sea bream as compared to the non-brand variety. The brand red sea bream muscle showed greater resistance to apoptosis and autophagy. This suggested that the difference in the appearance and texture of the brand red sea bream was because of the suppression of muscle protein degradation. The results indicated that the brand fish was obviously tastier than the non-brand fish.
- Publication
Food Science & Technology Research, 2018, Vol 24, Issue 3, p465
- ISSN
1344-6606
- Publication type
Article
- DOI
10.3136/fstr.24.465