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Year-round gelation characteristic of bassy chub Kyphosus lembus meat |
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| Authors: | Kazufumi Osako Mohammed Anwar Hossain Akane Kawashima Koichi Kuwahara Akira Okamoto Yukinori Nozaki Katsuyasu Tachibana |
| Affiliation: | Nagasaki Prefectural Institute of Fisheries, Taira, Nagasaki 851-2213,;Laboratory of Aquatic Molecular Biology and Biotechnology, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Bunkyo, Tokyo 113-8657 and;Faculty of Fisheries, Nagasaki University, Bunkyo-machi, Nagasaki 852-8521, Japan |
| Abstract: | ABSTRACT: Year-round change in gelation of bassy chub ( Kyphosus lembus ) meat, collected from October 2001 to September 2002 off the coast of Nagasaki, was investigated. The fish meat exhibited a similar high gel-forming ability for all seasons, including pre- and post-spawning seasons. Freshwater washing of the meat did not improve its gel-forming ability. It was concluded that bassy chub meat could be used for thermal gel production in all seasons. |
| Keywords: | bassy chub gel gel-forming ability Kyphosus lembus seasonal variation |
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