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Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle

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  • Food Science and Technology
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Abstract

We investigated the effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major, an important white-fleshed fish species. The heating conditions were set from the perspective of food hygiene. These conditions affected the hardness and sample thickness of the fish muscle, mainly due to the differences in the degree of actin denaturation. We found that 5′-monophosphate levels were not significantly different among the heating conditions. After heat treatment at a low-temperature long-time pasteurization (63 °C for 30 min), inosine and hypoxanthine levels were significantly higher than those after high-temperature heating treatment. Free amino acids showed almost no significant differences after heating. Fish muscle heated at a high-temperature short-time heating (85 °C for 90 s) was harder, had a stronger taste, and was perceived as preferable compared with other heated samples. These findings suggest that appropriate heat treatment conditions exist that make red seabream highly palatable. Moreover, the results suggest that tenderness is less important than other factors, such as taste, when evaluating the palatability of heated red seabream.

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Acknowledgements

We would like to thank Dr. Masaki Sazuka, Katsura Sato, Ayaka Sano, Ena Takahashi, Yuki Narisawa, and Mai Yoshida at Yamagata Prefectural Yonezawa University of Nutrition Sciences for their assistance with experiments in this study. This study was supported in part by the Japan Society for the Promotion of Science KAKENHI (19K14011) and the Chariable Trust Fund for Home Economics Research (2020).

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Authors and Affiliations

  1. Faculty of Health and Nutrition, Yamagata Prefectural Yonezawa University of Nutrition Sciences, Yonezawa, Yamagata, 992-0025, Japan

    Ayumi Furuta

  2. Faculty of Regional Development, Prefectural University of Hiroshima, Hiroshima, 734-8558, Japan

    Ayumi Furuta & Shota Tanimoto

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  1. Ayumi Furuta
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  2. Shota Tanimoto
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Correspondence to Shota Tanimoto.

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Furuta, A., Tanimoto, S. Effects of different heating conditions on texture, protein composition, and extract components of red seabream Pagrus major muscle. Fish Sci 89, 271–280 (2023). https://doi.org/10.1007/s12562-023-01675-9

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