Instrumental analysis of fat content and taste of yellowtail seriola quinqueradiata raised on a diet supplemented with powdered olive leaves

Abstract

Yellowtail Seriola quinqueradiata raised on a diet supplemented with powdered olive leaves is a popularly cultured fish registered under the brand name .Olive Yellowtail. in Japan. Here the fat content in 1-year-old yellowtail and the taste of its muscles were compared between an experimental group raised on a diet supplemented with powdered olive leaves (OL-fish group) and a control group raised on a conventional diet. Crude lipid analyses showed that the dark muscles of the OL-fish group had 25% lower lipid content than those of the control group. Crude lipid content in dorsal ordinary muscles showed no between-group difference. In abdominal ordinary muscles, crude lipid content tended to be lower in the OL-fish group than in the control group. Free amino acid analyses of dorsal and abdominal ordinary muscles showed that the OL-fish group had 1.4- and 1.3-times higher alanine content, respectively, than the control group. Fatty acid content showed no between-group difference. Taste assessment of muscle extracts using a taste sensor indicated that saltiness and umami were higher in the OL-fish group than in the control group. These results suggested that the OL-fish group was different in fat content and primary taste compared with the control group.