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국내양식 민물장어 4 종( Anguilla japonica, A. rostrata, A. bicolor pacifica 및 A. marmorata )의 주요 영양성분의 평가

An Evaluation of Major Nutrients of Four Farmed Freshwater Eel Species ( Anguilla japonica, A. rostrata, A. bicolor pacifica and A. marmorata )

이경우|정원석|신경재|나진호|안준철|윤형복|박준택
한국수산과학회 (The Korean Society of Fisheries and Aquatic Science)|2015.02|한국수산과학회지 (Korean Journal of Fisheries and Aquatic Sciences)|제48권 제1호|pp. 44-50

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참고문헌

키워드

Anguilla japonicaA. rostrataA. bicolor pacificaA. marmorataFarmed eels
주제분류수산학

초록

The basic and main nutritive ingredients of two temperature ( Anguilla japonica and A. rostrata) and twotropical ( A. bicolor pacifica and A. marmorata ) fresh water eel species that are farmed domestically were evaluated. With exception of A. rostrata, eels cultured at the same farm were used for analysis. The contents of crude protein were in the order A. marmorata (17.7%)> A. rostrata (17.5%)> A. bicolor pacifica (17.4%)> A. japonica (15.8%) and the contents of crude lipids were A. japonica (21.5%)> A. rostrata (15.4%)> A. bicolor pacifica (10.5%)> A. marmorata (8.9%). These values differed significantly even among the three species of eel farmed under identical culture conditions. In comparison, all four species of eel showed similar pattern in overall amino acid composition, although slight differences in the compositions of some amino acids were observed. The fatty acid compositions of muscle tissues were notably different among four species of eel, especially between the tropical and temperature eels . In a taste-test of the meat of the four eel species, which considered taste, flavor and texture, the overall preference was in the order A. japonica, A. marmorata, A. bicolor pacifica and A. rostrata .

Abstract

The basic and main nutritive ingredients of two temperature ( Anguilla japonica and A. rostrata) and twotropical ( A. bicolor pacifica and A. marmorata ) fresh water eel species that are farmed domestically were evaluated. With exception of A. rostrata, eels cultured at the same farm were used for analysis. The contents of crude protein were in the order A. marmorata (17.7%)> A. rostrata (17.5%)> A. bicolor pacifica (17.4%)> A. japonica (15.8%) and the contents of crude lipids were A. japonica (21.5%)> A. rostrata (15.4%)> A. bicolor pacifica (10.5%)> A. marmorata (8.9%). These values differed significantly even among the three species of eel farmed under identical culture conditions. In comparison, all four species of eel showed similar pattern in overall amino acid composition, although slight differences in the compositions of some amino acids were observed. The fatty acid compositions of muscle tissues were notably different among four species of eel, especially between the tropical and temperature eels . In a taste-test of the meat of the four eel species, which considered taste, flavor and texture, the overall preference was in the order A. japonica, A. marmorata, A. bicolor pacifica and A. rostrata .

참고문헌 (26)

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