Proximate composition, fatty acid composition, free amino acid contents, mineral contents, and hardness of muscle from wild and cultured puffer fish Takifugu rubripes

The ordinary muscle of wild and cultured puffer fish, Takifugu rubripes was examined for moisture, crude protein, lipid, mineral contents, fatty acid composition, free amino acid contents and muscle hardness. No significant difference was observed in moisture, crude protein, lipid and mineral conten...

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Veröffentlicht in:	NIPPON SUISAN GAKKAISHI 1998/01/15, Vol.64(1), pp.116-120
Hauptverfasser:	Saito, M. (Kagawa Nutrition Coll., Sakado, Saitama (Japan)), Kunisaki, N
Format:	Artikel
Sprache:	eng ; jpn
Schlagworte:	ACIDE AMINE ACIDE GRAS ACIDOS GRASOS AMINO ACIDS AMINOACIDOS ANIMAL SALVAJE ANIMAL SAUVAGE COMPOSICION APROXIMADA COMPOSITION GLOBALE CONTENIDO MINERAL FATTY ACIDS FERMETE FIRMEZA FIRMNESS FISH CULTURE MINERAL CONTENT MUSCLE MUSCLES MUSCULOS PISCICULTURA PISCICULTURE PROXIMATE COMPOSITION Takifugu rubripes TENEUR EN ELEMENTS MINERAUX TETRODONTOIDEI WILD ANIMALS
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Zusammenfassung:	The ordinary muscle of wild and cultured puffer fish, Takifugu rubripes was examined for moisture, crude protein, lipid, mineral contents, fatty acid composition, free amino acid contents and muscle hardness. No significant difference was observed in moisture, crude protein, lipid and mineral contents between wild and cultured puffer fish. There was no clear difference between wild and cultured pufferfish in fatty acid composition, free amino acid contents and the hardness of raw and heat processed meat.
ISSN:	0021-5392 1349-998X
DOI:	10.2331/suisan.64.116