Effect of starvation and diet on the gel forming ability of tilapia (Oreochromis niloticus)

✍ Scribed by Chitra N Wendakoon; Yutaka Shimizu; Toshiaki Yada

• Publisher: John Wiley and Sons
• Year: 1991
• Tongue: English
• Weight: 520 KB
• Volume: 54
• Category: Article
• ISSN: 0022-5142
• DOI: 10.1002/jsfa.2740540216

✦ Synopsis

To elucidate the factors affecting the variation in the gel forming ability of fish muscle within a species, the effect of starvation and diet on the proximate composition and gelling property of tilapia muscle was examined. Starvation resulted in a decrease in protein and lipid contents coupled with an increase in water content. Protein depletion, mainly in the myofibrillar fraction, in the starved fish caused a lowering of the gel forming ability of their muscle. The myosin-degrading activity at 65°C was not affected by starvation for 56 days. Tilapia (Oreochromis niloticus L ) fed on either fishmeal or krillmeal did not differ in their proximate composition. Phytoplankton-jed fish had a slightly higher lipid content and had the greatest gel forming ability. There was no signijkant difference in the gel strength between the fish fed fishmeal and the fish fed krill for 58 days. Compared with the phytoplankton, however, prolonged feeding of fishmeal seemed to increase the myosin-degrading activity of the muscle.