색소원을 이용한 양식산 은연어의 肉色 개선 = Pigmentation of Cultured Coho Salmon with Dietary Pigment Sources

다국어 초록 (Multilingual Abstract)

Flesh pigmentation of coho salmon, Oncorhynchus kisutch was determined with diet containing carotenoids of Phaffia rhodozyma and commercial synthetic pigment in freshwater and saltwater. Coho salmon, kept in freshwater, were fed diets containing 50 and 100 ㎎/kg astaxanthin originated from those two pigment sources for 10 weeks, respectively. There was a tendency for Phaffia rhodozyma to be more efficiently utilized than synthetic pigment for their growth and palatability, and fresh pigmentation for the market demand was obtained by feeding of dietary Phaffia rhodozyma for about 7 weeks. However, difference of colouring intensity was found in both pigment sources. Pigmentation and fading of flesh colour in coho and king salmon were determined with commercial synthetic pigment for 18 weeks in saltwater. Lightness of flesh was getting diminished with increasing treatment time in both species. Redness and total carotenoids of coho salmon flesh, however, reached at 15.6 and 21.31㎍/g dry muscle after 8 weeks treatment, respectively and fading out of flesh color was not found for 5 weeks after the end of treatment. Generally, the efficiency of pigmentation in coho salmon was very high than that of king salmon during whole period.

목차 (Table of Contents)

• 목차
• 1. 서론
• 2. 재료 및 방법
• 2.1 담수에서 천연색소 공급에 따른 어류의 성장, 기호성 및 착색효율
• 2.2 해수에서 상품 색소 공급에 따른 어류의 착색 및 퇴색
• 3. 결과 및 고찰
• 3.1 담수에서 천연색소 공급에 따른 어류의 성장, 기호성 및 착색효율
• 3.2 상품색소의 투여에 따른 어류의 착색 및 퇴색
• 4. 결론
• 참고문헌