Abstract
In order to know texture type of new fishes in circulation market, experiments were carried out. Thirteen kinds of fish were selected from the new type fishes in circulation market and, as standard fish, three kinds of fish with different texture, namely skipjack, horse mackerel and flatfish were selected from the popular fishes in Japan. The physical properties of their cooked meat i. e. drip, residual weight, hardness, cohesiveness and penetration value were measured. The data obtained were analyzed by the multivariate statistical analysis. The texture types of thirteen kinds of fish were classified into skipjack type, horse mackerel type, flatfish type and the other type. The flishes of skjpjack type were jurel, pomfret and slender tuna. The hardness of them was high and their meat was juiceless. The fishes of horse mackerel type were red cod, hoki, southern blue whiting and orange roughy. This texture type was considered to be between skipjack type and flatfish type. The fishes of flatfish type were tilapia, black cod and hake. Their meats were tender and juicy. Three kinds of fish, i. e. white warehou, silver kingfish and elephant fish, were classified into none of three types. The hardness of white warehou, silver kingfish was in the middle of skipjack type and horse mackerel type but they were juicier than flatfish type. Elephant fish was the tenderest of all fish. We could presume the suitable cooking methods for each new fish in circulation market.
