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Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper

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  • Food Science and Technology
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Abstract

The meat quality of farmed yellowtail Seriola quinqueradiata fed on extruded pellets (EP) containing 0.5% (v/v) red pepper (experimental group) was compared with yellowtail of the same age fed on EP (control group). In 1-year-old yellowtail, the crude lipid content of the dorsal muscle of the experimental group tended to be lower than that of the control group. In contrast, there was no difference in the lipid content of the dorsal muscle between the control group and the experimental group in 2-year-old yellowtail. The muscle texture of the experimental group was significantly firmer than that of the control group, with the effect of red pepper unrelated to fish age and lipid content. Color change of red muscle of the experimental group was significantly lower than that of the control group, and the content of thiobarbituric acid-reactive substances in the red muscle was significantly lower in the experimental group than in the control group. These results are the first to demonstrate that the inclusion of red pepper in the diet is able to reduce the loss of muscle texture firmness and to slow down color change in red muscle of yellowtail.

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Acknowledgments

We thank Dr. H. Aso and Dr. K. Watanabe, Graduate School of Agriculture, Tohoku University, for suggestions on this study.

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Authors and Affiliations

  1. Central Research Laboratory, Nippon Suisan Kaisha, Ltd., 1-32-3 Nanakuni, Hachioji, Tokyo, 192-0991, Japan

    Itaru Shioya

  2. Atmosphere and Ocean Research Institute, The University of Tokyo, 5-1-5 Kashiwanoha, Kashiwa, Chiba, 277-8564, Japan

    Koji Inoue

  3. Bio-Production Research Center, Nippon Suisan Kaisha, Ltd., 1-32-3 Nanakuni, Hachioji, Tokyo, 192-0991, Japan

    Akihisa Abe

  4. Kurose Suisan Co., Ltd., 2-15-7 Nishihama, Kushima, Miyazaki, 888-0012, Japan

    Akira Takeshita

  5. Graduate School of Agriculture, Tohoku University, 1-1 Amamiya-machi, Tsutsumidori, Aoba-ku, Sendai, Miyagi, 981-8555, Japan

    Takahiro Yamaguchi

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  1. Itaru Shioya
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  2. Koji Inoue
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  3. Akihisa Abe
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  4. Akira Takeshita
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  5. Takahiro Yamaguchi
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Correspondence to Itaru Shioya.

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Shioya, I., Inoue, K., Abe, A. et al. Beneficial effects on meat quality of yellowtail Seriola quinqueradiata induced by diets containing red pepper. Fish Sci 77, 883–889 (2011). https://doi.org/10.1007/s12562-011-0386-z

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  • DOI: https://doi.org/10.1007/s12562-011-0386-z

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