Abstract
Muscle proximate composition, collagen content and meat texture (breaking strength) of cultured yellowtail were evaluated for a period of one year to assess the correlation between muscle biochemical constituents and meat texture. Among muscle biochemical constituents, lipid content varied the most over the study period ranging between 3-15%, and muscle lipid content was correlated negatively (p<0.001) with meat breaking strength. Muscle collagen content was correlated positively (p<0.01) with meat breaking strength. We reported here that meat texture of cultured yellowtail was influenced by muscle biochemical constituents, primarily muscle lipid and collagen content.
