ArticleFoods (Basel, Switzerland)2025
Impact of Rearing Duration on Nutritional Composition, Flavor Characteristics, and Physical Properties of Asian Swamp Eel (
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed.
- Identification and In Silico Selection of Novel Antioxidant Peptides from Asian Swamp Eel Bone: Quantum Chemical Calculations, Molecular Docking, and Zebrafish Model Validation.Antioxidants (Basel, Switzerland) · 2026Article
- Nutritional, Oxidative, and Sensory Quality of Whiteleg (Penaeus vannamei) and Pink Shrimp (Penaeus paulensis) From Different Production Systems During Frozen Storage.Journal of food science · 2026Article
- Quality evaluation, authentication, and redundancy analysis of wild and farmed silver carp based on amino acid profiles.NPJ science of food · 2026Article
- Preparation and Characterization of Eel (Foods (Basel, Switzerland) · 2025Article
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Authors and funding
7 authors.
Funding
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.
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