Influence of traditional wooden barrel fermentation on fish: Comparative study on nutritional quality of muscles of fresh and stinky mandarin fish (Siniperca chuatsi)

Ye, T. and Wang, W. and Liu, S. and Wang, Y. and Jiang, S. and Lin, L. and Lu, J. (2024) Influence of traditional wooden barrel fermentation on fish: Comparative study on nutritional quality of muscles of fresh and stinky mandarin fish (Siniperca chuatsi). International Food Research Journal (Malaysia), 31. 1202 -1215. ISSN 2231 7546

The present work examined the nutritional quality of stinky mandarin fish (Siniperca chuatsi), a Chinese fish product (chòu guì yú), by assessing its nutrients, amino acids, minerals, and fatty acids in comparison with those of fresh mandarin fish (raw material). Compared with the fresh fish, stinky mandarin fish muscle moisture content decreased significantly (p < 0.05) after salting. A total of 17 amino acids were detected in the stinky mandarin fish muscle, accounting for 15.56% of the total wet weight, with essential amino acid content accounting for 40.00% of total amino acids. The amino acid and free amino acid contents increased significantly (p < 0.05), from 5.90 to 6.12%, and from 33.33 to 468.08 mg/100 g, respectively. Although the fatty acid quality decreased sharply, the essential fatty acid content was relatively high. Furthermore, stinky mandarin fish was rich in minerals, with calcium and zinc contents of 52.48 and 1.21 mg/100 g, respectively. Therefore, stinky mandarin fish is highly edible due to its delicious taste and nutritional value. These findings would provide a basis for improving Chinese mandarin fish’s industrial processing and nutritional quality.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/31%20(05)%202024/10%20-...

Abstract

The present work examined the nutritional quality of stinky mandarin fish (Siniperca chuatsi), a Chinese fish product (chòu guì yú), by assessing its nutrients, amino acids, minerals, and fatty acids in comparison with those of fresh mandarin fish (raw material). Compared with the fresh fish, stinky mandarin fish muscle moisture content decreased significantly (p < 0.05) after salting. A total of 17 amino acids were detected in the stinky mandarin fish muscle, accounting for 15.56% of the total wet weight, with essential amino acid content accounting for 40.00% of total amino acids. The amino acid and free amino acid contents increased significantly (p < 0.05), from 5.90 to 6.12%, and from 33.33 to 468.08 mg/100 g, respectively. Although the fatty acid quality decreased sharply, the essential fatty acid content was relatively high. Furthermore, stinky mandarin fish was rich in minerals, with calcium and zinc contents of 52.48 and 1.21 mg/100 g, respectively. Therefore, stinky mandarin fish is highly edible due to its delicious taste and nutritional value. These findings would provide a basis for improving Chinese mandarin fish’s industrial processing and nutritional quality.

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Item Type:	Article
AGROVOC Term:	fish
AGROVOC Term:	fermentation
AGROVOC Term:	processing
AGROVOC Term:	salting
AGROVOC Term:	amino acids
AGROVOC Term:	minerals
AGROVOC Term:	fatty acids
AGROVOC Term:	moisture content
AGROVOC Term:	essential amino acids
AGROVOC Term:	essential fatty acids
Geographical Term:	China
Depositing User:	Nor Hasnita Abdul Samat
Date Deposited:	05 May 2026 07:35
Last Modified:	05 May 2026 07:35
URI:	http://webagris.upm.edu.my/id/eprint/3326

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