Comparison of Biochemical Composition and Non-Volatile Taste Active Compounds of Back and Abdominal Muscles in Three Marine Perciform Fishes, <i>Chromileptes altivelis</i>, <i>Epinephelus akaara</i> and <i>Acanthopagrus schlegelii</i>

Abstract

Humpback grouper Chromileptes altivelis (HG), red-spotted grouper Epinephelus akaara (RG) and black seabream Acanthopagrus schlegelii (BS) are three popular perciform fishes with an increasingly important farming industry. The prices of BS are much lower than other grouper species; however, the differences in the nutritive values of these three perciform fishes with commercial specifications have not been reported. In this study, the biochemical composition and non-volatile taste active compounds of adult HG, RG and BS were investigated. Moisture contents in BS were significantly higher than in HG and RG (p p p 43− were the major organic acids and inorganic ions, respectively. In conclusion, HG and RG provided more protein and healthy omega-3 fatty acids than BS, while BS had a stronger umami taste according to the EUC values.

Keywords

• perciform
• fatty acid
• non-volatile taste active compounds
• equivalent umami concentration (EUC)