Quality Characteristics and Differences of Wild and Cultured Large Yellow Croakers (Larimichthys crocea)
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Abstract:
In order to explore the difference in the quality of cultured and wild large yellow croakers, comparison was made among the large yellow croakers raised using the current farming modes (deep-water cage S1, seine S2, multi-pass cage S3, pond S4, and small raft cage S5) in terms of appearance, texture, basic nutrients, fatty acids, amino acids, flavor substances and mineral elements. The results showed that cultured and wild large yellow croaker scales were firm and intact, with a shiny surface, clear mucus, and full eyeballs. The cohesiveness, elasticity, chewiness and shearing force of wild fish were significantly higher than those of cultured fish (p<0.05), but insignificant difference was found in cohesiveness and shear force among the cultured fish (p>0.05); the crude fat content of wild fish (9.76%) was significantly lower than those of the cultured fish (10.74%~14.00%) (p<0.05), with the crude protein content (21.02%) significantly higher than those of cultured fish(17.05%~17.35%), (p<0.05). In terms of the fatty acid composition of the wild and cultured large yellow croakers, the decreasing order was: ΣSFA>ΣMUFA>ΣPUFA. Σ(EPA+DHA) (12.84%), ΣPUFA(n-6) (2.15%) and ΣPUFA(n-3) (14.22%) of wild fish were lower than those of the cultured fish; TAA(14.64%), The contents of the non-essential amino acid (NEAA, 7.40%), semi-essential amino acid (SEAA, 1.31%) and essential amino acid (EAA, 5.93%) of the wild fish were significant higher than those of cultured fish (p<0.05); The inosine monophosphate (IMP) content of the wild fish (0.80 μmol/g) and cultured fish (0.98~1.03 μmol/g) was the highest among all the flavor nucleotides. The contents of macroelements in the wild fish and cultured fish decreased in order of Ca>K>Na>Mg, and the microelement with the lowest content was Cu. The ratio of Zn: Cu for the wild and cultured fish, and the ratio of Zn: Fe for the wild fish and the S1 or S2 cultured fish, were all within reasonable limits. This study can provide a basis for improving the quality of cultured large yellow croakers and optimizing its culturing mode.
