Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus)
文献类型： 外文期刊
作者： Zhang, Yuning 1 ; Xu, Wentao 3 ; Lv, Weiwei 1 ; Yuan, Quan 1 ; Yang, Hang 1 ; Huang, Weiwei 1 ; Zhou, Wenzong 1 ;
作者机构： 1.Shanghai Acad Agr Sci, Ecoenvironm Protect Res Inst, Shanghai 201403, Peoples R China
2.Shanghai Acad Agr Sci, Key Lab Integrated Rice Fish Farming, Minist Agr & Rural Affairs, Shanghai 201403, Peoples R China
3.Jiangsu Acad Agr Sci, Taizhou Inst Agr Sci, Taizhou 225300, Peoples R China
关键词： Asian eel; nutritional composition; texture analysis; flavor profiles
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2025 年 14 卷 10 期
页码：
收录情况： SCI
摘要： The Asian eel, a medicinal and edible species, lacks systematic research on age-related nutritional and flavor dynamics. To optimize breeding strategies and product differentiation, this study systematically investigated the nutritional composition, flavor profiles, and physical properties of Asian eel muscles across five distinct growth stages (1, 3, 7, 11, and 22 years). Results showed that unsaturated fatty acids increased with age, while omega-3/omega-6 ratios peaked in 1-year-old eels. The levels of hydrolyzed essential amino acids were higher in the 3-11-year-old groups, contrasting with higher free amino acids in 1- and 22-year-old eels. Texture declined in hardness/chewiness but improved in resilience with age, linked to muscle fiber density and diameter. One-three-year-old eels exhibited compact muscle fibers and superior texture, while 7-22-year groups demonstrated functional lipid profiles (high docosahexaenoic acid and gamma-aminobutyric acid, low cholesterol). These findings highlight age-specific quality traits: 1-3-year-old eels are suitable for fresh consumption, 3-11-year groups offer bioactive benefits, and 22-year-old eels serve as premium functional ingredients. The study provides a scientific basis for targeted breeding and market segmentation to enhance the value of eel aquaculture.
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