Chemical components and body color of horse mackerel caught in different areas |
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Authors: | Kazufumi OSAKO Akira YAMAGUCHI Takao KUROKAWA Koichi KUWAHARA Hiroaki SAITO AND Yukinori NOZAKI |
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Institution: | Nagasaki Prefectural Institute of Fisheries, Taira, Nagasaki 851-2213;, National Research Institute of Fisheries Science, Fisheries Research Agency, Yokohama, Kanagawa 236-8648 and; Faculty of Fisheries, Nagasaki University, Nagasaki, Nagasaki 852-8521, Japan |
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Abstract: | ABSTRACT: The chemical components and body color of horse mackerel caught between July 1997 and May 2000 were studied. The fish were caught with small- to medium-sized purse seine offshore from Nagasaki and from Tsushima, and with bull trawl seine and medium- to large-sized purse seine in the East China Sea. The crude lipid content of the fish caught offshore from Tsushima was higher than that of the others, and there were no significant differences among the other catches. The extractive nitrogen content of the fish caught with bull trawl seine was somewhat lower than that of the others. The body colors of the fish differed from those suggested by their common names: Kuroaji (black) , Kiaji (yellow), and Shiroaji (white). The crude lipid content and body color indicated that there was no difference in quality among the catches, with the exception of the crude lipid content of the Tsushima catch. |
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Keywords: | body color crude lipid crude protein extractive nitrogen horse mackerel muscle components |
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