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Research Article: Seasonal variations in texture, lipid content and vitamin A and E content in cultured olive flounder (Paralichthys olivaceus) muscle
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K.B. Shim *1   , N.Y. Yoon2 , H.C. Kim2 |
1- National Institute of Fisheries Science , kilbo1221@korea.kr
2- National Institute of Fisheries Science |
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Abstract: (145 Views) |
| This study investigated the seasonal variation in the nutrient composition of four groups (with different average weights) of cultured olive flounder (Paralichthys olivaceus) to determine the optimal season and harvest size. The yield of 1 kg olive flounder did not vary throughout the seasons. The texture of the muscle tissue, levels of crude lipids, and vitamin E content in the 1 kg fish were highest in April and lowest in August. However, the levels in the 2, 3, and 4 kg fish were lowest in April, during the reproductive period, and highest in December. The vitamin E content in the fish muscle may correspond with high levels of crude lipids, possibly influenced by the spawning period. The 4 kg group had lower levels of crude lipid, texture, and vitamin E content than other fish, potentially owing to repeated spawning. The optimal harvest size for olive flounder was 3 kg based on nutrient evaluation. |
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| Keywords: Oliv flounder, Texture, Seasonal variation, Vitamin A, Vitamin E |
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Full-Text [PDF 565 kb]
(58 Downloads)
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Type of Study: Orginal research papers |
Subject:
Fish processing
ePublished: 2025/05/27
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