水产学报2026，Vol.50Issue(9)：117-127,11.DOI:10.11964/jfc.20241014720
野生与两种养殖模式下日本鳗鲡肌肉品质与风味的比较
Comparative analysis of muscle quality and flavor of Japanese eel(Anguilla japonica)from two culture systems and wild
摘要
Abstract
This study aimed to compare the differences in muscle quality and flavor between farmed and wild Japanese eels(Anguilla japonica).A.japonica from recirculating aquaculture systems(RAS)[body weight:(352.5±8.41)g],earth pond cul-ture[body weight:(356.32±23.35)g],and wild populations[body weight:(344.63±12.44)g]were sampled for a systematic comparison.Indicators including muscle texture properties,nutritional composition,content of earthy-musty odor compounds,and volatile flavor compounds were analyzed.The results showed that wild eels exhibited the best texture properties in terms of muscle hardness,springiness,and resilience,and their moisture and crude protein contents were significantly higher than those of RAS-farmed eels.Conversely,RAS-farmed eels had the highest crude fat content.Geosmin analysis revealed that the geosmin content in wild eels was significantly lower than that in farmed eels.In terms of amino acids,the contents of leucine,isoleucine,alanine,and glycine in wild eels were significantly higher than those in farmed eels.However,the ratios of EAA/TAA,EAA/NEAA,and the essential amino acid scores(EAAI)of the three groups all met the FAO/WHO standards,indicating they are all high-quality protein sources.Wild eels had a higher content of ∑n-6 PUFA,while farmed eels provided higher contents of ∑n-3 PUFA,total PUFA,EPA,and DHA.Volatile compound analysis showed that wild eels contained p-xylene,which contributes to the roasted fish flavor,whereas earth pond-cultured eels contained 2-pentylfuran,which contrib-utes to beany and earthy off-flavors.The study demonstrated that A.japonica from the three sources showed significant differ-ences in muscle texture and flavor,but similar protein quality.Additionally,farmed eels had advantages in fatty acid composi-tion.This research provides data support for the optimization of A.japonica farming practices and offers a feasibility basis for replacing wild eels with farmed ones,contributing to the conservation of wild eel resources.关键词
日本鳗鲡/营养成分/质构/土腥味/挥发性化合物Key words
Anguilla japonica/nutritional component/texture characteristics/earthy odor/volatile compounds分类
农业科技引用本文复制引用
靳锡辰,倪国彬,周捷,陈桃英,刘利平,李慷,纪霜,罗雪能,沈紫倩,曾祥标,谢斌,韩焕,张峻铭..野生与两种养殖模式下日本鳗鲡肌肉品质与风味的比较[J].水产学报,2026,50(9):117-127,11.基金项目
上海市崇明区农业科创项目(2022CNKC-01-06) Shanghai Chongming District Agricultural Science and Innovation Project(2022CNKC-01-06) （2022CNKC-01-06）
