Open AccessNUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM
Author(s) -
Kiều Thị Huyền,
Nguyen Quang Linh
Publication year - 2020
Publication title -
kinh tế và phát triển/nông nghiệp và nông thôn
Language(s) - English
Resource type - Journals
eISSN - 2588-1191
pISSN - 2588-1205
DOI - 10.26459/hueunijard.v129i3c.5848
Subject(s) - flesh , sugar , food science , biology , composition (language) , fish <actinopterygii> , fishery , zoology , chemistry , philosophy , linguistics
In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species and being exploited for seed in aquaculture as well as for human consumption. This study aims to investigate the basic nutritional components of the fish. The eels were collected from six locations of Thua Thien Hue province, with weights from 5 to 3200 g. In addition, the content of lipid in skin and tissue was also examined. The results show that eel flesh has a relatively high nutritional value. The water, protein, lipid, and total sugar content of the fish meat is 60.4 ± 0.94%, 19.54 ± 4.31%, 18.2 ± 1.02%, and 1.34 ± 0.34 (mg/g), respectively. The nutritional components of the eel have a good correlation with the weight according to the equation: Y = a × ln (W) + b (where W is the weight of eels; Y is the content of nutritional components; a is the correlation coefficient b is a constant) with r > 0.9. The lipid content of the fish skin is higher than that of muscle and meat.