Compositional Changes in the Edible Parts of Cultured Ayu at Different Growing Stages and Their Utilization in Fish Cracker Production
Author:
Affiliation:
1. Faculty of Food and Nutritional Sciences, Toyo University
2. Department of Global Agricultural Sciences, Graduate School of Agricultural and Life Sciences, The University of Tokyo
3. Gunma Prefectural Fisheries Experimental Station
Publisher
Japanese Society for Food Science and Technology
Subject
Food Science
Link
https://www.jstage.jst.go.jp/article/nskkk/67/3/67_92/_pdf
Reference18 articles.
1. 6) Saito, H. and Okabe, M. (2012). Characteristics of lipid composition differences between cultured and wild ayu (Plecoglossus altivelis) ．Food Chemistry, 131, 1104-1115.
2. 8) Cho, S.H., Lim, Y.S., Lee, J.H., Lee, J.K., and Park, S. (2003). Effects of feeding rate and feeding frequency on survival, growth, and body composition of ayu post-larvae Plecoglossus altivelis. Journal of the World Aquaculture Society, 34, 85-91.
3. 9) Jeong, B-Y., Jeong, W-G., Moon, S-K., and Ohshima, T. (2002). Preferential accumulation of fatty acids in the testis and ovary of cultured and wild sweet smelt Plecoglossus altivelis. Comparative Biochemistry and Physiology Part B, 131, 251-259.
4. 11) Hattori, N., Uchida, S., Sano, M., and Murakami, T. (2013). Sensory analysis of the taste of ayu sampled from different river environments. Food Science and Technology Research, 19, 479-483.
5. 14) AOAC (2012). in “Official Methods of Analysis（18th ed.）AOAC International”, Gaithersburg MD, USA.
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