Comparative Study of Fatty Acid Composition and Sensory Acceptance of Indonesian Shortfin Eel (Anguilla bicolor) and Farmed Atlantic Salmon (Salmo salar)
Abstract The aim of this study was to examine the fatty acid composition and sensory acceptance of Indonesian shortfin eels meat ( Anguilla bicolor ) in two consumable sizes (small and large) as compared to farmed Atlantic salmon meat ( Salmo salar ) that are commonly consumed by Indonesian consumer...
| Published in: | IOP Conference Series: Earth and Environmental Science |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | unknown |
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IOP Publishing
2021
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1088/1755-1315/794/1/012143 https://iopscience.iop.org/article/10.1088/1755-1315/794/1/012143 https://iopscience.iop.org/article/10.1088/1755-1315/794/1/012143/pdf |
| Summary: | Abstract The aim of this study was to examine the fatty acid composition and sensory acceptance of Indonesian shortfin eels meat ( Anguilla bicolor ) in two consumable sizes (small and large) as compared to farmed Atlantic salmon meat ( Salmo salar ) that are commonly consumed by Indonesian consumers as a source of nutrient and omega-3. Fatty acid analysis was carried out by fat extraction and gas chromatography. Data obtained was analyzed by ANOVA. Results revealed that the highest total fat content was found in small eels (23.75 / 100 gr), followed by large eels (18.52 / 100 gr) and salmon (15.98 / 100 gr). Meanwhile, the highest total fatty acid content was found in salmon (88.07% w/w), followed by large eel (81.88% w/w) and the small eels (75.68% w/w). Saturated fatty acid (SFA) was found more abundant in eels of both sizes whereas salmon contains a higher amount of monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA). Both small eel and large eel contain 25 types of fatty acids, while salmon contains 24 types of fatty acids with heneicosanoic acid being the fatty acid absent in salmon. Sensory evaluation using hedonic scale demonstrated panelists’ preferences for texture (firmness, juiciness), aroma, taste, and overall of boiled salmon were not significantly different from boiled eel. The panelists’ preference for the aroma, taste, and overall of boiled eel with dipping sauce was also not significantly different from steamed salmon with dipping sauce. In conclusion, our study suggests that Indonesian shortfin eels present a commensurable if not greater fatty acid composition and palatability compared to Salmon. |
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