Quality evaluation of cultured eel-flavored Amur catfish, <I>Silurus asotus</I>, by chemical analysis and sensory evaluation

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  • ウナギ風味のナマズの化学分析と官能検査による品質評価
  • ウナギ フウミ ノ ナマズ ノ カガク ブンセキ ト カンノウ ケンサ ニ ヨル ヒンシツ ヒョウカ

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Abstract

Japanese eel-flavored Amur catfish, Silurus asotus (JEC), is produced as an alternative to the endangered Japanese eel Anguilla japonica (JE). In this study, the quality of JEC was evaluated and compared with that of JE, wild Amur catfish (WC), and cultured Amur catfish fed pellets usually given to carp or red seabream. Among the griddle-cooked fish filet, the lipid content was the highest in JE (31.8%), followed by JEC (5.5%) and WC (2.2%). The glutamate and inosine monophosphate (IMP) concentrations were the highest in cooked JEC (0.96 and 8.8 µmol/g, respectively) and the lowest in cooked JE (0.42 and 4.4 µmol/g, respectively). Docosahexaenoic acid components of the lipid of JEC were the highest at 7.67%, whereas that of JE was 3.3%. In the sensory evaluation, the fatty taste score for JE was significantly higher than that for all Amur catfish groups, the latter among which showed no significant difference in fatty taste scores. The overall sensory evaluation score for WC was significantly lower than that for the other catfish. JEC had a reduced foul smell compared to WC meat, and it countered its low lipid content compared to JE with its high levels of glutamate and IMP.

Journal

  • Aquaculture Science

    Aquaculture Science 66 (3), 235-242, 2018

    Japanese Society for Aquaculture Science

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