養殖ブリ筋肉の脂質蓄積と肉の物性との関係

The present study was undertaken to assess the lipid composition and deposition in muscle at three anatomical locations in cultured yellowtail and to investigate the effect of lipid composition and deposition on meat texture. Lipid deposition in muscle was studied by histochemical staining of lipid with Sudan dye. Lipid class composition analysis showed that neutral lipids were the main constituents of lipid in cultured yellowtail and accounted primarily for the variation in muscle lipid content with the anatomical location of meat, as well as with season, whereas the polar lipid content remained almost constant. Furthermore, muscle neutral lipid content was correlated negatively with meat breaking strength; however, no correlation was observed between muscle polar lipid content and meat breaking strength. The histochemical study revealed that, in yellowtail muscle, lipid is preferentially deposited in the myosepta and, with increases in muscle lipid content, additional fat is deposited along sparsely distributed thin connective tissue. It was also observed that the greater the lipid deposition in collageneous connective tissue, the lower the meat breaking strength; presumably, higher lipid deposition in the connective tissue resulted in weakening of the muscle structure.