NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM
Vol. 129 No. 3C (2020), Hue University Journal of Science: Agriculture and Rural Development
Vol. 129 No. 3C (2020)

NUTRITIONAL COMPOSITION AND LIPID CONTENT OF SKIN AND MUSCLE OF WILD GIANT MOTTLE EELS ANGUILLA MARMORATA IN THUA THIEN HUE, VIETNAM

Hue University Journal of Science: Agriculture and Rural Development
https://doi.org/10.26459/hueunijard.v129i3C.5848
Published 2020-11-25
Kieu Thi Huyen
Department of Fisheries, College of Agriculture and Forestry, Hue University. 102 Phung Hung, Hue City
Nguyen Quang Linh
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Keywords

eel
protein
lipid
water
total sugar
weight

Abstract

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.

https://doi.org/10.26459/hueunijard.v129i3C.5848
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