1998 Volume 64 Issue 5 Pages 804-807
To examine the effect of deep seawater (DSW) acclimation on properties of the fish muscle, we reared red sea bream Pagrus major in DSW, surface seawater (SSW) and chilled surface seawater (CSSW) which was chilled to the same temperature as DSW. Free amino acid (FAA) content, total lipid content, fatty acid (FA) components of lipid, and texture of the ordinary muscle were compared 30 and 87 days after the start of rearing. It was found that acclimation to DSW and CSSW induces an increase of Gly, Lys and His in FAA. The proportion of docosahexaenoic acid (DHA) in FA was stable in fish reared in DSW and CSSW while it decreased in fish reaed in SSW. In addition, an increase of hardness of the muscle after the acclimation to DSW and CSSW was detected by texture analysis. Such changes were not significant after rearing for 30 days and became remarkable after rearing for 87 days. Since such changes in FAA, FA, and texture were observed both in DSW and CSSW groups, they were presumed to be caused mainly by the low temperature of DSW.
