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Volume 14
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10.3390/foods14101685
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus)

by
Yuning Zhang
1,2,
Wentao Xu
3,
Weiwei Lv
1,2,
Quan Yuan
1,2,
Hang Yang
1,2,
Weiwei Huang
1,2,* and
Wenzong Zhou
1,2,*
1
Eco-Environmental Protection Research Institute, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
2
Key Laboratory of Integrated Rice-Fish Farming, Ministry of Agriculture and Rural Affairs, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
3
Taizhou Institute of Agricultural Science, Jiangsu Academy of Agricultural Sciences, Taizhou 225300, China
*
Authors to whom correspondence should be addressed.
Foods 2025, 14(10), 1685; https://doi.org/10.3390/foods14101685
Submission received: 16 April 2025 / Revised: 5 May 2025 / Accepted: 8 May 2025 / Published: 9 May 2025
(This article belongs to the Section Food Nutrition)
Review Reports Versions Notes

Abstract

The Asian eel, a medicinal and edible species, lacks systematic research on age-related nutritional and flavor dynamics. To optimize breeding strategies and product differentiation, this study systematically investigated the nutritional composition, flavor profiles, and physical properties of Asian eel muscles across five distinct growth stages (1, 3, 7, 11, and 22 years). Results showed that unsaturated fatty acids increased with age, while ω-3/ω-6 ratios peaked in 1-year-old eels. The levels of hydrolyzed essential amino acids were higher in the 3–11-year-old groups, contrasting with higher free amino acids in 1- and 22-year-old eels. Texture declined in hardness/chewiness but improved in resilience with age, linked to muscle fiber density and diameter. One–three-year-old eels exhibited compact muscle fibers and superior texture, while 7–22-year groups demonstrated functional lipid profiles (high docosahexaenoic acid and γ-aminobutyric acid, low cholesterol). These findings highlight age-specific quality traits: 1–3-year-old eels are suitable for fresh consumption, 3–11-year groups offer bioactive benefits, and 22-year-old eels serve as premium functional ingredients. The study provides a scientific basis for targeted breeding and market segmentation to enhance the value of eel aquaculture.
Keywords: Asian eel; nutritional composition; texture analysis; flavor profiles Asian eel; nutritional composition; texture analysis; flavor profiles

Share and Cite

MDPI and ACS Style

Zhang, Y.; Xu, W.; Lv, W.; Yuan, Q.; Yang, H.; Huang, W.; Zhou, W. Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus). Foods 2025, 14, 1685. https://doi.org/10.3390/foods14101685

AMA Style

Zhang Y, Xu W, Lv W, Yuan Q, Yang H, Huang W, Zhou W. Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus). Foods. 2025; 14(10):1685. https://doi.org/10.3390/foods14101685

Chicago/Turabian Style

Zhang, Yuning, Wentao Xu, Weiwei Lv, Quan Yuan, Hang Yang, Weiwei Huang, and Wenzong Zhou. 2025. "Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus)" Foods 14, no. 10: 1685. https://doi.org/10.3390/foods14101685

APA Style

Zhang, Y., Xu, W., Lv, W., Yuan, Q., Yang, H., Huang, W., & Zhou, W. (2025). Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (Monopterus albus). Foods, 14(10), 1685. https://doi.org/10.3390/foods14101685

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