Abstract:

In order to analyze muscle quality variations among five different varieties of brindled Monopterus albus, the
texture profile, muscle fiber characteristics and nutritional composition were analyzed by texture analyzer, histological
sectioning and biochemical methods, respectively. The results showed that in terms of mouth-feel, the hardness and
chewiness of hidden-brindled Monopterus albus were significantly higher than those of big-brindled, broken-brindled
and black-yellow brindled Monopterus albus (P < 0.05), while those of small-brindled Monopterus albus were in the
middle. Compared with the other varieties, a significantly smaller average muscle fiber diameter was observed in smallbrindled
Monopterus albus (P < 0.05), and the biggest was broken-brindled Monopterus albus. With respect to nutritional
composition, the content of crude fat in muscle of small-brindled Monopterus albus was significantly the lowest (P < 0.05),
while that of big-brindled Monopterus albus was the highest. No significant difference was seen between the other varieties
(P > 0.05). Seventeen amino acids were found in muscles of M. albus, the contents of total amino acids, total essential
amino acids and total delicious amino acids in small-brindled M. albus were significantly higher than those of brokenbrindled
M. albus (P < 0.05). Among the 17 fatty acids identified, the contents of myristic acid and palmitoleic acid (C16:1) in
hidden-brindled and broken-brindled M. albus were significantly higher than in black-yellow brindled M. albus (P < 0.05).
However, the contents of peanut triene acid, arachidonic acid and the total content of polyunsaturated fatty acids in blackyellow
brindled M. albus were significantly higher than in hidden-brindled M. albus (P < 0.05) but no significant difference
was found between the other varieties (P > 0.05). Therefore, certain differences exist in muscle quality among five varieties
of brindled M. albus, and on the whole, small-brindled M. albus is more advantageous than four other varieties.

Key words: Monopterus albus, texture properties, muscle fiber characteristics, nutritional composition, muscle quality