Fish with enhanced flavor, and edible fish meat

Abstract

We provide fish and edible fish meat with significantly improved flavor and other characteristics. [Solution] A white fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion, or edible fish meat of a white fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion.

Description

Technical Field

[0001] The present invention relates to fish with enhanced flavor of fish meat and edible fish meat.

Background Art

[0002] In recent years, various methods for improving the umami, sweetness, bitterness, etc. (hereinafter sometimes referred to as "umami, etc.") of the fish meat of farmed fish have been studied. Here, it is known that the amino acid components in fish meat affect the umami, etc. of fish meat. As a method for improving the umami, etc. of fish meat, for example, a method of feeding a feed for seafood containing one or both of D-alanine or DL-alanine for the purpose of improving the umami, etc. of the edible part of seafood is known (for example, see Patent Document 1).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] However, even if amino acids are given as feed, the amino acids are not efficiently incorporated into the muscles. When improving the umami, etc. by simply feeding farmed fish with feed containing amino acid components, a certain period of time is required to sufficiently improve the amino acid components in the fish meat. In addition, since it is necessary to continuously feed a special feed containing amino acids different from normal feed during that period, it is also disadvantageous in terms of cost. Furthermore, there are many individual differences depending on the size of the fish body in the net cage during the long-term flavor enhancement, and it has been difficult to determine the shipping timing. Therefore, in terms of cost, time, difficulty, etc., it is not easy to provide fish meat with the umami, etc. of the edible part of fish overall thickened and sufficiently improved, and the development of technologies to achieve these has been desired.

[0005] In order to solve the above-mentioned problems, the present invention aims to provide flavorful fish and edible fish meat with significantly improved umami and other characteristics. [Means for solving the problem]

[0006] The inventors diligently studied to solve the aforementioned problems. As a result, they focused on the fact that fish can accumulate amino acids in their muscles by utilizing the osmotic pressure regulation mechanism, and discovered that the above problems could be solved by using a specific method for enhancing flavor, thus completing the present invention.

[0007] <1> A white-fleshed fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion, which is a fish designed to enhance flavor. <2> The free amino acid concentration in the edible portion satisfies at least one of the following conditions (a) to (h), <1> The fish described as having enhanced flavor. (a) Serine: 5 mg / 100 g or more (i) Histidine: 16 mg / 100 g or more (c) Arginine: 9 mg / 100 g or more (e) Threonine: 8 mg / 100 g or more (O) Proline: 3 mg / 100 g or more (Ca) Lysine: 90 mg / 100 g or more (k) Asparagine: 2 mg / 100 g or more (c) Aspartic acid: 2 mg / 100 g or more <3> The concentration in the edible portion satisfies at least three of the following conditions (a) to (h), <2> The fish described as having enhanced flavor. <4> The concentration in the edible portion satisfies all of the following conditions (a) to (h), <2> The fish described as having enhanced flavor. <5> Fish meat of white fish, in which the total amino acid concentration of the edible portion is 200 mg / 100g or more. <6> The fish meat of the fish that has been seasoned, as described above <5> Edible fish meat as described. <7> The free amino acid concentration in the edible portion satisfies at least one of the following conditions (a) to (h), <6> Edible fish meat as described. (a) Serine: 5 mg / 100 g or more (i) Histidine: 16 mg / 100 g or more (c) Arginine: 9 mg / 100 g or more (e) Threonine: 8 mg / 100 g or more (O) Proline: 3 mg / 100 g or more (Ca) Lysine: 90 mg / 100 g or more (k) Asparagine: 2 mg / 100 g or more (c) Aspartic acid: 2 mg / 100 g or more <8> The concentration in the edible portion satisfies at least three of the following conditions (a) to (h), <7> Edible fish meat as described. <9> The concentration in the edible portion satisfies all of the following conditions (a) to (h), <7> Edible fish meat as described. [Effects of the Invention]

[0008] According to the present invention, it is possible to provide flavorful fish and edible fish meat with significantly improved umami and other characteristics. [Modes for carrying out the invention]

[0009] Fish with enhanced flavor, edible fish meat The flavored fish of this embodiment is a white fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion. Furthermore, the edible fish meat of this embodiment is the meat of a white fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion.

[0010] Generally, the total amino acid concentration of edible white-fleshed wild and farmed fish is approximately 180 mg / 100g or less. In contrast, the flavor-enhanced fish of this embodiment is a white-fleshed fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion, and its umami and other flavors have been significantly enhanced overall through the flavor-enhanced process.

[0011] In this embodiment, "edible part" refers to the parts that humans typically consume, although this definition is not particularly limited. This mainly includes muscle tissue and internal organs other than bone. Furthermore, "white-fleshed fish" refers to fish that are generally recognized as "white-fleshed fish" in the market. While not particularly limited, generally, "red-fleshed fish" are fish with red muscles and a lot of dark muscle, while "white-fleshed fish" often refer to fish with white muscles and little dark muscle. However, trout and salmon are also classified as white-fleshed fish. Generally, red-fleshed fish and white-fleshed fish can be distinguished by the amount of pigment proteins such as myoglobin and hemoglobin; for example, fish with less than 10 mg of pigment protein per 100 g of muscle can be considered white-fleshed fish. Examples of "white-fleshed fish" in this embodiment include the following fish, but the white-fleshed fish in this embodiment are not limited to these examples. • Flounder (Pleuronectiformes, Pleuronectiformes, Pleuronectidae) Red sea bream (Perciformes, Percoidei, Sparidae) • Conger eel (Anguilliformes, Congridae) Rainbow trout, Atlantic salmon, cherry salmon (Salmonidae family, Salmoniformes order) • Tiger pufferfish (Tetraodontiformes, Tetraodontidae)

[0012] The "flavor-enhanced fish" in this embodiment refers to fish that have been artificially enhanced in the umami and other flavors of the edible parts by undergoing a predetermined process while in a live state (so-called "flavor-enhanced"). In this embodiment, for example, by feeding salt bait to the target fish, the fish can be efficiently made into flavor-enhanced fish. The reason why feeding salt bait can efficiently enhance the flavor of fish meat is not clear, but when a fish ingests salt bait, the salt concentration (osmotic pressure) of the blood slightly increases. To maintain the balance of osmotic pressure inside and outside muscle cells, the amount of free amino acids (hereinafter sometimes referred to as the "intracellular amino acid amount") can be increased inside the cells, and it is presumed that the umami and other flavors of the edible parts of the fish can be overall thickened. Therefore, the flavor-enhanced fish in this embodiment has a deliciousness that is not present in fish that have not been flavor-enhanced (cultured fish or natural fish). Note that flavor enhancement by salt bait is mainly achieved by artificially increasing the amount of amino acids in the muscle and is different from aging (by letting the fish meat rest, the amount of inosinic acid can be mainly increased). Therefore, it is expected that by further aging the fish after flavor enhancement, the synergistic effect of aging can be added to the fish after flavor enhancement. In this specification, the "cultured fish" includes cultured fish with natural seedlings or artificial incubation that have been raised in a cage or the like before shipment, regardless of the length of the period. Also, even natural fish caught at sea (including "stocking") that have been subjected to flavor enhancement treatment are included in the concept of "cultured fish" in this embodiment.

[0013] Note that one of the reasons why the intracellular amino acid amount in fish meat is improved by salt bait is presumed to be that by feeding feed containing sodium chloride crystals, the blood osmotic pressure of cultured fish increases, and accordingly, the intracellular amino acid amount of cultured fish is improved.

[0014] In addition, when using salted bait, the taste of farmed fish and the like can be easily enhanced at a low cost. For example, when using salted bait, the previous sea cages can be used as they are, and there is no need for processes such as transferring to another water tank with increased salt concentration in the water for taste enhancement. Therefore, for example, labor and costs for constructing a new water tank, labor and costs for moving farmed fish between the cage and the water tank, etc. are unnecessary, and furthermore, it is possible to prevent stress and damage from being given to farmed fish due to the movement between the cage and the water tank. Furthermore, according to the taste enhancement with salted bait, the amount of intracellular amino acids in fish meat can be increased in a short period. Therefore, when using salted bait, it is possible to provide the taste-enhanced fish of the present embodiment having a very high total amino acid concentration under conditions that are advantageous in terms of period and cost compared to the method of continuously feeding bait containing amino acids and the like directly.

[0015] The edible fish meat of the present embodiment is fish meat processed for consumption such as sliced fish. Although not particularly limited, the edible fish meat of the present embodiment is preferably the fish meat of taste-enhanced fish. Hereinafter, the taste-enhanced fish and fish meat of the present embodiment will be described.

[0016] (Free amino acid concentration) -Total amino acid concentration- The total amino acid concentration of the edible part of the taste-enhanced fish and edible fish meat of the present embodiment is 200 [mg / 100g] or more.

[0017] When the total amino acid concentration of the edible part is 200 [mg / 100g] or more, the amount of intracellular amino acids is sufficiently amplified, the umami of the edible part is overall thick, and it has a deliciousness that is not present in fish that have not been taste-enhanced. The total amount of amino acids in the edible part [mg / 100g] is preferably 200 to 340, more preferably 280 to 340, and particularly preferably 310 to 340 in terms of the overall strong taste of the fish meat.

[0018] Examples of amino acids that increased in the cells of the flavor-enhanced fish of this embodiment include aspartic acid, glutamic acid, serine, glycine, histidine, arginine, threonine, alanine, proline, tyrosine, valine, methionine, cystine, isoleucine, leucine, phenylalanine, lysine, tryptophan, glutamine, and asparagine. Among these, serine, histidine, arginine, threonine, proline, lysine, asparagine, and aspartic acid increased significantly in the edible portion of the flavor-enhanced fish of this embodiment compared to unflavored fish, and among these, serine, histidine, arginine, threonine, and proline showed high reproducibility of the flavor enhancement.

[0019] From the above viewpoint, it is preferable that the flavored fish and edible fish meat of this embodiment satisfy at least one of the following free amino acid concentrations in the edible portion (a) to (h), more preferably at least three, and particularly preferably all of them.

[0020] (a) Serine: 5 mg / 100 g or more (i) Histidine: 16 mg / 100 g or more (c) Arginine: 9 mg / 100 g or more (e) Threonine: 8 mg / 100 g or more (O) Proline: 3 mg / 100 g or more (Ca) Lysine: 90 mg / 100 g or more (k) Asparagine: 2 mg / 100 g or more (c) Aspartic acid: 2 mg / 100 g or more

[0021] -Serine- Serine is said to be an amino acid that primarily enhances sweetness, and when the serine content of the edible portion is 5 mg / 100g or more, the flavor of the fish meat can be made richer, especially in terms of sweetness, compared to fish that has not been flavored. The concentration of serine in the edible portion [mg / 100g] is preferably 5 to 25, more preferably 7 to 25, and particularly preferably 10 to 25, in terms of enhancing sweetness.

[0022] -Histidine- Histidine is said to be an amino acid that primarily enhances bitterness, and when the histidine content of the edible portion is 16 mg / 100g or more, the flavor of the fish meat can be made more intense, especially in terms of bitterness, compared to fish that have not been flavored. The concentration of histidine in the edible portion [mg / 100g] is preferably 16 to 40, more preferably 20 to 40, and particularly preferably 24 to 40, in terms of enhancing bitterness.

[0023] - Arginine - Arginine is said to be an amino acid that primarily enhances bitterness, and when the arginine content of the edible portion is 9 [mg / 100g] or more, the taste of the fish meat can be made more intense, especially in terms of bitterness, compared to fish that has not been flavored. The concentration of arginine in the edible portion [mg / 100g] is preferably 9 to 19, more preferably 12 to 19, and particularly preferably 16 to 19, in terms of enhancing bitterness.

[0024] -Threonine- Threonine is said to be an amino acid that primarily enhances sweetness, and when the threonine content of the edible portion is 8 mg / 100g or more, the flavor of the fish meat can be made richer, especially in terms of sweetness, compared to fish that has not been flavored. The concentration of threonine in the edible portion [mg / 100g] is preferably 8 to 17, more preferably 10 to 17, and particularly preferably 13 to 17, in terms of enhancing sweetness.

[0025] -Proline- Proline is said to be an amino acid that primarily enhances sweetness, and when the proline content of the edible portion is 3 mg / 100g or more, the flavor of the fish meat can be made richer, especially in terms of sweetness, compared to fish that has not been flavored. The proline concentration of the edible portion [mg / 100g] is preferably 3 to 18, more preferably 6 to 18, and particularly preferably 9 to 18, in terms of enhancing sweetness.

[0026] -lysine- Lysine is primarily known as an amino acid that enhances bitterness. When the lysine content of the edible portion is 90 mg / 100g or higher, the flavor of the fish meat can be made more intense, especially in terms of bitterness, compared to fish that have not been flavored. The lysine concentration of the edible portion [mg / 100g] is preferably 90-170, more preferably 110-170, and particularly preferably 130-170, in terms of enhancing bitterness.

[0027] -Asparagine- Asparagine is primarily known as an amino acid that enhances sweetness. When the asparagine content in the edible portion is 2 mg / 100g or more, the flavor of the fish meat can be made more intense, especially in terms of sweetness, compared to fish that has not been flavored. The concentration of asparagine in the edible portion [mg / 100g] is preferably 2 to 8, more preferably 4 to 8, and particularly preferably 6 to 8, in terms of enhancing sweetness.

[0028] -Aspartic acid- Aspartic acid is said to be an amino acid that primarily enhances umami, and when the aspartic acid content of the edible portion is 2 mg / 100g or more, the flavor of the fish meat can be made richer, especially in terms of umami, compared to fish that has not been flavored. The concentration of aspartic acid in the edible portion [mg / 100g] is preferably 2 to 6, more preferably 4 to 6, and particularly preferably 5 to 6, in terms of enhancing umami.

[0029] If the free amino acid concentration in the edible portion satisfies at least one of (a) to (h) above, then, due to its high reproducibility, serine, histidine, arginine, threonine, or proline are preferred candidates, with serine, arginine, or proline being preferred. If the free amino acid concentration in the edible portion satisfies at least three of (a) to (h), then, from the standpoint of high reproducibility, it is preferable that at least two be selected from serine, histidine, arginine, threonine, or proline, and it is preferable that at least two be selected from serine, arginine, or proline.

[0030] Methods to enhance the flavor of fish The method for enhancing the flavor of the fish in this embodiment is not particularly limited, but as described above, the method of feeding farmed fish with salt bait to enhance their flavor can be suitably employed. The following describes the method for enhancing the flavor of fish using salt bait (hereinafter sometimes simply referred to as "the method of using salt bait"). The method of using salted feed may include a feeding step, a feeding stop step in which feeding of farmed fish that have been given salted feed in the feeding step is stopped for 6 hours or more but less than 48 hours, and a killing step in which the farmed fish whose feeding has been stopped in the feeding stop step are killed.

[0031] <Feeding Process> The feeding process involves giving salted feed to farmed fish. According to the method of using salted feed, it is possible to increase the intracellular amino acid content of farmed fish simply and quickly, thereby improving the flavor of the edible portion.

[0032] The amount of sodium chloride in the salt feed can be appropriately adjusted considering the type and size of the farmed fish, for example, it can be set so that the salt concentration in the blood of the farmed fish is, for example, 0.95 to 1.20%. Specifically, the amount of sodium chloride in the salt feed is not particularly limited, but from the viewpoint of how readily the farmed fish eat the feed (hereinafter sometimes referred to as "feedability"), it is preferably 20% by mass or less of the total amount of feed, and from the viewpoint of balancing the increase in intracellular amino acid content with the feedability of the farmed fish, it is preferably 2 to 15% by mass, and more preferably 3 to 10% by mass.

[0033] There are no particular limitations on the form of sodium chloride in the salt bait, but it is preferable to use rock salt, for example, from the viewpoint of improving the feeding behavior of farmed fish by making it difficult to dissolve instantly when it comes into contact with water. Furthermore, it is even more preferable to use granular rock salt from the viewpoint of reducing exposure from the surface of the salt bait and improving the feeding behavior of farmed fish, and it is even more preferable to use about 2 to 8 granules of rock salt per gram of salt bait.

[0034] In addition to sodium chloride, potassium chloride can be used in the salt feed, which can improve the absorption of sodium chloride by farmed fish. The amount of potassium chloride in the salt feed can be appropriately changed considering the type and size of farmed fish, but from the viewpoint of the absorption mechanism of inorganic salts in the intestines, 0.2 to 2.0% by mass of the total amount of feed is preferred, and 0.5 to 1.0% by mass is more preferred.

[0035] From the viewpoint of how well farmed fish will eat the salt feed, it is preferable that it contains moisture. The amount of moisture in the salt feed can be appropriately changed depending on the type and size of the farmed fish, but it is preferably 5 to 20% by mass, and more preferably 8 to 12% by mass, relative to the total amount of feed.

[0036] Other components in the salt feed can include, for example, fish meal and other components commonly found in fish feed, depending on the type of farmed fish. For example, if the salt feed contains fish meal, the amount of fish meal in the salt feed is preferably 0 to 60% by mass, and more preferably 0 to 40% by mass, relative to the total amount of feed, from the viewpoint of suppressing the odor of farmed fish after feeding is stopped.

[0037] There are no particular limitations on the shape, size, and mass of each salt bait; they can be appropriately changed to spherical, cylindrical, or rectangular shapes, taking into consideration the type and size of the farmed fish. From the viewpoint of feeding efficiency for farmed fish, the mass of each salt bait is preferably 0.1 to 3.0 g, and more preferably 0.2 to 2.6 g.

[0038] The amount of feed given per farmed fish in the salted feed process is not particularly limited and can be changed as appropriate considering the type and size of the farmed fish. However, from the viewpoint of the feedability of farmed fish, it is preferable that the salt content in the feed be 10 to 50 g, and more preferably 20 to 30 g, based on the weight of the farmed fish (1 kg).

[0039] <Bait stopping process> The feeding stoppage process is a process in which feeding of farmed fish that have been given salt feed is stopped for a period of 6 hours or more but less than 48 hours. Hereinafter, the period during which feeding is stopped may be referred to as the "feeding stoppage period." The amount of intracellular amino acids increases with the rise in blood pressure osmolality caused by the administration of salt feed, reaches a peak value after a predetermined period, and then gradually decreases over time. Because the feeding stoppage period is less than 6 to 48 hours, the method of using salt feed allows the effect of increasing intracellular amino acids obtained by administering salt feed to be fully realized, and farmed fish can be shipped when the amount of intracellular amino acids is near its peak.

[0040] In the feeding stoppage process, the feeding stoppage period is preferably 12 hours or more and 36 hours or less, and more preferably 24 hours or more and 36 hours or less, from the viewpoint of fully exhibiting the flavor-enhancing effect.

[0041] <Closing Process> The killing process is the process of killing farmed fish after feeding has been stopped in the feeding cessation process. In the method of using salt bait, by killing the farmed fish promptly after a specific feeding cessation period has elapsed, the farmed fish can be shipped when the amount of amino acids in the muscle cells of the edible portion is at its peak. In the killing process, it is preferable to kill the farmed fish promptly after the feeding cessation period has elapsed without feeding them again.

[0042] There are no particular limitations on the methods used to kill farmed fish; known methods can be appropriately adopted depending on the type of farmed fish. Examples of such methods include ice chilling, live-killing, and nerve-killing. After killing, farmed fish can be treated with bleeding or other processes as needed.

[0043] <Other processes> The method of using salt bait is not particularly limited, but the usual farming method is followed according to the type of farmed fish, and the feeding process is carried out before the feeding stop process before shipment. In addition, the method of using salt bait may include a step of stopping the usual feeding before the feeding process in order to increase the fish's ability to take the salt bait.

[0044] As an example of the conventional aquaculture method described above, farmed fish are transferred to dedicated pens or tanks and managed under controlled conditions, adjusting feeding, water temperature, fish density, etc. For example, the number and amount of feeding per day to farmed fish before the feeding process in this embodiment are not particularly limited and can be set appropriately depending on the type of farmed fish, etc., but it is preferable to scatter the feed in the pens at least once a day. The feed may be live fish feed or compound feed such as pellets, or a feed made by crushing live feed and mixing it with a compound feed for moist pellets may be used. The raw materials of the compound feed are not particularly limited, but usually include animal feed, grains, vegetable oilseed meal, oils and fats, various vitamins, minerals, etc.

[0045] As an example of how to use salt bait, the water temperature in the holding pens or tanks is not particularly limited and can be set appropriately depending on the type of farmed fish. In the case of tanks, water temperature can be adjusted using heaters, etc., but in the case of holding pens installed at sea for fish such as sea bream or yellowtail, the farmed fish can be managed under the desired temperature conditions by appropriately selecting the location and region of the holding pens.

[0046] As an example of how to use salt bait, the stocking density of farmed fish in pens or tanks is not particularly limited and can be set appropriately depending on the type of farmed fish, etc. However, considering the work efficiency in the feeding process, for example, the relationship between the weight of the farmed fish and the volume of the pens, etc. should be 1-6 kg / m³. 3 Preferably, 2-5 kg / m 3 This is even more preferable. The size of the fish pens or tanks is not particularly limited as long as the farmed fish can swim without coming into contact with each other, but for example, they can be about 5-10m x 5-10m in length and width, and 5-10m in depth.

[0047] As an example of how to use salt bait, the period of cultivation up to the feeding stage is not particularly limited and can be determined as appropriate depending on the farmed fish.

[0048] <Farmed fish> The types of farmed fish that can be targeted by the salt bait method are not particularly limited, but any white-fleshed fish may be saltwater fish, freshwater fish, or amphidromous fish. Examples of farmed fish that can be targeted by the salt bait method include fish belonging to the order Pleuronectiformes (flounder, sole, etc.), fish belonging to the family Sparidae of the order Perciformes (e.g., red sea bream, yellowback sea bream, black sea bream, etc.), fish belonging to the order Anguilliformes (conger eel, eel, etc.), fish belonging to the family Salmonidae of the order Salmoniformes (e.g., rainbow trout, Atlantic salmon, cherry salmon, etc.), and fish belonging to the genus Tetraodontidae of the order Tetraodontiformes (e.g., tiger pufferfish, etc.). Preferred examples of fish targeted by the salt bait method include, for example, at least one species selected from flounder, red sea bream, conger eel, rainbow trout, Atlantic salmon, cherry salmon, and tiger pufferfish.

[0049] Although one aspect of this embodiment has been described above, the present invention is not limited to the above description. [Examples]

[0050] The invention of this embodiment will be described in detail below using examples. However, the present invention is not limited to the following examples.

[0051] [Taste Improvement Test] Twenty test fish (red sea bream) with an average weight of 1000g were placed in 5-ton oval test tanks (320cm long, 100cm short, 115cm deep). They were fed regular feed (Hime Sakura EP feed, manufactured by Higashimaru Co., Ltd.) once a day until they were saturated. After feeding, they were fasted for two days. Then, they were given the following salted feed in saturated amounts (saturated feeding). Saturated feeding was defined as the fish consuming a saturated amount of salted feed, confirmed 5 to 15 minutes after salted feed administration when no food was regurgitated by the fish. The amount of salted feed consumed was approximately 0.8 to 1% of their body weight. After giving the fish salt bait, no other bait was given for one day. After one day, the sea bream were caught and killed using the ikejime method (Examples 1-3).

[0052] (Composition of salt bait) • Sodium chloride 5% by mass (5.7% by mass when considering the amount of sodium chloride in the EP sample below) • Potassium chloride 1% by mass ·Moisture 11% by mass • Commercially available EP sample remaining amount (Product name: Himezakura, manufactured by Higashimaru Co., Ltd.; Ingredients: Crude protein 46.0% or more (main ingredient: fish meal), crude fat 10.0% or more (main ingredient: shrimp meal), crude fiber 2.5% or less (main ingredient: krill meal), crude ash 15.0% or less, calcium 2.0% or more, phosphorus 1.0% or more, animal-derived raw materials 60%)

[0053] [Free amino acid content] The amount of free amino acids (intracellular amino acids) per 100g of fish meat (mg / 100g) was measured by simultaneous analysis using a high-performance liquid chromatograph triple quadrupole mass spectrometer (product name: High-performance liquid chromatograph mass spectrometer LCMS-8060, manufactured by Shimadzu Corporation) for seven red sea bream (approximately 1000g / fish; Comparative Examples 1-3) before salt feeding (before the salt feeding process) and for seven red sea bream (Examples 1-7) after undergoing the cultivation method of this embodiment (salt feeding process, feeding stop process, and slaughtering process). The results are shown in Table 2 below.

[0054] <Sensory Evaluation Test Methods> Thirteen panelists tasted sea bream meat fed with salt bait (Example) and evaluated its fishy smell, umami, and sweetness. Each item was evaluated on a 5-point scale according to the criteria listed in the table below. The average scores for fishy smell, umami, and sweetness were calculated, and the average of these scores from the 13 panelists was then determined. The average values ​​obtained were then used to evaluate the sea bream meat fed with normal bait (Comparative Example), setting all evaluations to "3," and comparing them to the Example. A score of "△" or higher indicates an improvement in taste compared to the sea bream meat fed with normal bait (Comparative Example).

[0055] [Table 1]

[0056] Score: ×: 3.0 or less △: Greater than 3.0 and less than 3.5 ○: 3.5 or higher and less than 4.0 ◎: 4.0 or higher

[0057] [Table 2]

[0058] As shown in the table, the sea bream of Examples 1 to 7 had a total amino acid concentration of 200 [mg / 100g] or higher. Furthermore, it was confirmed that the total amino acid concentration, including umami components (aspartic acid), sweet components (serine, threonine, proline, asparagine), and bitter components (histidine, arginine, lysine), was significantly increased compared to Comparative Examples 1 to 3, indicating a significant improvement in umami and other flavors.

Claims

1. A white-fleshed fish with a total amino acid concentration of 200 mg / 100g or more in the edible portion, which is a fish that enhances flavor.

2. The flavor-enhancing fish according to claim 1, wherein the free amino acid concentration in the edible portion satisfies at least one of the following (a) to (h). (a) Serine: 5 mg / 100 g or more (i) Histidine: 16 mg / 100 g or more (c) Arginine: 9 mg / 100 g or more (e) Threonine: 8 mg / 100 g or more (O) Proline: 3 mg / 100 g or more (C) Lysine: 90 mg / 100 g or more (K) Asparagine: 2 mg / 100 g or more (c) Aspartic acid: 2 mg / 100 g or more

3. The flavor-enhancing fish according to claim 2, wherein the concentration in the edible portion satisfies at least three of the following conditions (a) to (h).

4. The flavor-enhancing fish according to claim 2, wherein the concentration in the edible portion satisfies all of the following conditions (a) to (h).

5. Fish meat of white fish, in which the total amino acid concentration of the edible portion is 200 mg / 100g or more.

6. The edible fish meat according to claim 5, which is the fish meat of a fish whose flavor has been enhanced.

7. The edible fish meat according to claim 6, wherein the free amino acid concentration in the edible portion satisfies at least one of the following (a) to (h). (a) Serine: 5 mg / 100 g or more (i) Histidine: 16 mg / 100 g or more (c) Arginine: 9 mg / 100 g or more (e) Threonine: 8 mg / 100 g or more (O) Proline: 3 mg / 100 g or more (C) Lysine: 90 mg / 100 g or more (K) Asparagine: 2 mg / 100 g or more (c) Aspartic acid: 2 mg / 100 g or more

8. The edible fish meat according to claim 7, wherein the concentration in the edible portion satisfies at least three of the following conditions (a) to (h).

9. The edible fish meat according to claim 7, wherein the concentration in the edible portion satisfies all of the following conditions (a) to (h).

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