Sensory perception, development, and preservation of undersized American freshwater eel (Anguilla rostrata) as a secondary functional food product

• Main Author: Hamilton, Melissa
• Format: Thesis
• Language: English
• Published: Memorial University of Newfoundland 2022
• Subjects: Newfoundland
• Online Access: https://research.library.mun.ca/15921/; https://research.library.mun.ca/15921/1/thesis.pdf

Eels are well-known for being high in dietary lipids, although it is unclear how nutritional quality varies with eel size and ecological location. The nutritional quality of Newfoundland freshwater American eels (Anguilla rostrata) was defined and examined in this study to determine the potential of undersized eels in the manufacture of high-value secondary food products. The findings show that only the habitat location influenced the dietary fatty acid level and undersized eels from Gander, Robinson, and Flat Bay sites had exceptional fatty acid content. These findings suggest that habitat, rather than eel size, is a significant driver in the generation of high-quality dietary lipids in freshwater eels. Highly unsaturated fatty acids are vulnerable to oxidation and generation of toxic compounds when exposed to high temperatures. The use of sous-vide cooking before grilling eel reduced the formation of harmful HCAs, MRCs, and VOCs in Kabayaki. Sous-vide before grilling preserved nutritional value, improved quality and safety, and raised customer appeal. Berry Infused and Regular Kabayaki prepared using the optimized method can be marketed as a ready-to-eat functional food product that offers high overall lipid content and essential fatty acids, reduced toxic MRC, VOCs, and no HCAs, and a wide range of consumer acceptance.