Proximate composition, fatty acid composition, free amino acid contents, mineral contents, and hardness of muscle from wild and cultured puffer fish Takifugu rubripes

Abstract

The ordinary muscle of wild and cultured puffer fish, Takifugu rubripes was examined for moisture, crude protein, lipid, mineral contents, fatty acid composition, free amino acid contents and muscle hardness. No significant difference was observed in moisture, crude protein, lipid and mineral contents between wild and cultured puffer fish. There was no clear difference between wild and cultured puffer fish in fatty acid composition, free amino acid contents and the hardness of raw and heat processed meat.