Natural eel
total sugar


In Vietnam, the giant mottle eel Anguilla marmorata is the most widely distributed species with high nutritional value. Currently, this species is being exploited for aquaculture as well as for food supply. In this study, the basic nutritional components, including moisture, protein content, lipid content, and total sugar, were analyzed by eel from the wild at different volumes from 5 - 3200g. The results showed that eel flesh has high nutritional value with the moisture content of 60.4 ± 0.94% (53 -75%); protein content 19.54 ± 4.31% (11 - 26.5%); lipid content is 18,2 ± 1,02 % (15,5 - 28%) the total sugar is 1,34 ± 0,34 (mg/g) (1 - 2,2). The nutritional components and weight of eel are correlated according to the equation of the form Y = aln (W) + b (W is weight, Y is content of nutrition components, a is correlation coefficient, and b is constant) with r> 0.9. The nutritional components reach a stable value when the eel has a weight> 400g. The lipid content in eel flesh has the highest rate and concentrated distribution in the skin. When eels begin to participate in reproduction (weight> 500g), there is an increase in fat accumulation in muscle and flesh.


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