Volume 9 Issue 5
Oct.  2013
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LI Laihao, YE Ge, HAO Shuxian, WEI Ya, HUANG Hui, LIN Wanling, CEN Jianwei. Comparison on quality of tilapia under two kinds of culture modes[J]. South China Fisheries Science, 2013, 9(5): 1-6. DOI: 10.3969/j.issn.2095-0780.2013.05.001
Citation: LI Laihao, YE Ge, HAO Shuxian, WEI Ya, HUANG Hui, LIN Wanling, CEN Jianwei. Comparison on quality of tilapia under two kinds of culture modes[J]. South China Fisheries Science, 2013, 9(5): 1-6. DOI: 10.3969/j.issn.2095-0780.2013.05.001
shu

Comparison on quality of tilapia under two kinds of culture modes

  • 1.

    Key Lab. of Aquatic Product Processing, Ministry of Agriculture; National R & D Center for Aquatic Product Processing; South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China

  • 2.

    College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China

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  • Received Date: June 03, 2013
  • Revised Date: July 02, 2013
    Graphical Abstract
    • Abstract

  • We compared the tilapia (Oreochromis niloticus ♀×O.aureus ♂) cultured in pond and in reservoir in terms of muscle nutrition, sensory evaluation, physical and chemical characteristics and free amino acid composition. The results show that the moisture content of tilapia cultured in pond is significantly lower than that of in reservoir, while the crude protein content is significantly higher than that of in reservoir; the crude fat, crude ash and total sugar content of the two are not significantly different. As in fish dishes, tilapia cultured in reservoir is sensed better than in pond. Moreover, significant difference does not exist in the rate of cooked meat, cooking loss, and the content of myoglobin, while exists in pH, drip loss, storage loss, intramuscular fat and myofibrillar fragmentation index (MFI). Eighteen kinds of common amino acid are detected in both, in which Asp, Glu, Ser, Gly and Ala contents are notably different. The content of umami amino acid, sweet amino acid and half-essential amino acid of the pond cultured tilapia is significantly higher than that of reservoir cultured ones, while the essential amino acid content is similar. On the whole, reservoir culture is superior to pond culture for tenderness, but inferior to pond culture for nutrition and flavor of tilapia.

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