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

Document Type : Research Paper

Authors

1 National InsDepartment of Food Science and Technology, Pukyong National University, Busan, Koreatitute of Fisheries Science

2 Food Safety and Processing Research Division, National Institute of Fisheries Science, Busan, Korea

3 National Institute Genetics and Breeding Research Center, National Institute of Fisheries Science, Geoje, Korea of Fisheries Science

Abstract

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.

Keywords

Iranian Journal of Fisheries Sciences
Volume 24, Issue 3
May 2025
Pages 603-618

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