Comparative chemical, taste, and functional components in different tissues of giant grouper (Epinephelus lanceolatus)

Abstract

The chemical composition, nutrition, and flavor components of various giant grouper tissues were determined. The muscle protein content was about 20%, and the muscle fat content was in the range of 3.9-6.4%, which is higher than that of most other groupers. The bone had the highest fat value (12.5-14.2%). The major nucleotide-related compound in the tissues was inosine monophosphate (IMP); whereas in the skin, adenosine monophosphate (AMP) was predominant. The predominant free amino acid (FAA) in the tissues was taurine (Tau), followed by arginine (Arg), lysine (Lys), and glycine (Gly). Tau content was higher in chin meat, and lower in bone. The total peptide content was in the range of 660-1,390 mg/100 g, which was much higher than that observed in other fish species. Muscle was rich in C16:0, C18:0, C18: 1, and omega-3 highly unsaturated fatty acids, eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).