Characteristics and utilization of Gnathophis nystromi nystromi (Jordan et Snyder)
2003
Seike, Y.(Tottori-ken. Industrial Research Inst. (Japan)) | Kodani, Y. | Matsumoto, M. | Akita, K.
This report considers the component characteristics and potential application for processed fish paste of Gnathophis nystromi nystromi (Jordan et Snyder), a type of sea eel caught in the sea waters near Tottori Prefecture. Although G. nystromi nystromi has a lower crude fat, lower calcium content, and higher copper content than that of the conger eel (Conger myriaster (Brevoort)), overall, we did not find a significant difference in the general mineral and component content between the two species. However, lean fish generally has a free amino acid content that is characterized by high histidine level. In contrast, G. nystromi nystromi tends to have a free amino acid content characterized by low histidine and high taurine levels. When used to make processed fish paste, the gelling strength of G. nystromi nystromi is weak.
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