Comparison of proximate compositions of the pike-conger <i>Muraenesox cinereus</i> between Tokushima, Japan and Korea

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  • OKAZAKI TAKAHIRO
    Fisheries Research Institute, Tokushima Agriculture, Forestry and Fisheries Technology Support Center
  • YOSHIMOTO RYOKO
    Tokushima Prefectural Industrial Technology Center
  • UETA YUKIO
    Fisheries Research Institute, Tokushima Agriculture, Forestry and Fisheries Technology Support Center
  • HAMANO TATSUO
    Graduate School of Intergrated Arts and Sciences

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Other Title
  • 徳島産および韓国産ハモの体成分の比較
  • トクシマサン オヨビ カンコクサン ハモ ノ カラダ セイブン ノ ヒカク
  • Comparison of proximate compositions of the pike-conger Muraenesox cinereus between Tokushima, Japan and Korea

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  To clarify the factors contributing to the price differences of the pike-conger Muraenesox cinereus between Tokushima, Japan and Korea, we analyzed proximate and free amino acid compositions in muscle. The lipid content of the pike-conger in Korea (7.7-10.4%) was remarkably higher than that in Tokushima (1.4-3.0%). No difference was seen in the free amino acid content, which affects the taste. In the females weighing between 0.3-0.8 kg, the condition factor and hepatosomatic index of Korean fish were higher than those of Tokushima fish. Some of the fish in Tokushima matured in the spawning period, but none did so in Korea. The lower temperature of Korean waters is thought to delay maturation age and increase the lipid contents of Korean pike-conger, leading to stronger taste and higher price.<br>

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