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Shim, K.B., Yoon, N.Y., Kim, H.C.. (1404). Seasonal variations in texture, lipid content and vitamin A and E content in cultured olive flounder (Paralichthys olivaceus) muscle. سامانه مدیریت نشریات علمی, 24(3), 603-618. doi: 10.22092/ijfs.2025.133789
K.B. Shim; N.Y. Yoon; H.C. Kim. "Seasonal variations in texture, lipid content and vitamin A and E content in cultured olive flounder (Paralichthys olivaceus) muscle". سامانه مدیریت نشریات علمی, 24, 3, 1404, 603-618. doi: 10.22092/ijfs.2025.133789
Shim, K.B., Yoon, N.Y., Kim, H.C.. (1404). 'Seasonal variations in texture, lipid content and vitamin A and E content in cultured olive flounder (Paralichthys olivaceus) muscle', سامانه مدیریت نشریات علمی, 24(3), pp. 603-618. doi: 10.22092/ijfs.2025.133789
Shim, K.B., Yoon, N.Y., Kim, H.C.. Seasonal variations in texture, lipid content and vitamin A and E content in cultured olive flounder (Paralichthys olivaceus) muscle. سامانه مدیریت نشریات علمی, 1404; 24(3): 603-618. doi: 10.22092/ijfs.2025.133789

Seasonal variations in texture, lipid content and vitamin A and E content in cultured olive flounder (Paralichthys olivaceus) muscle

Iranian Journal of Fisheries Sciences
دوره 24، شماره 3، مرداد 2025، صفحه 603-618    اصل مقاله (564.8 K)
نوع مقاله: Research Paper
شناسه دیجیتال (DOI): 10.22092/ijfs.2025.133789
نویسندگان
K.B. Shim* 1؛ N.Y. Yoon2؛ H.C. Kim3
1National InsDepartment of Food Science and Technology, Pukyong National University, Busan, Koreatitute of Fisheries Science
2Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, Korea
3National Institute Genetics and Breeding Research Center, National Institute of Fisheries Science, Geoje, Korea of Fisheries Science
چکیده
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.
کلیدواژه‌ها
Oliv flounder؛ Texture؛ Seasonal variation؛ Vitamin A؛ Vitamin E
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