Molecular nutritional characteristics of vinasse pike eel (Muraenesox cinereus) during pickling

- Nutritional composition of pike eel related to the flavour of vinasse eel.
- Vinasse pickling affects the molecular nutritional composition of eel meat.
- Abundant nutrients play a key role in the flavour of vinasse eel.
- Metabolomic results provide insight into the nutritional characteristics of vinasse eel during pickling.

Vinasse pike eel (Muraenesox cinereus) is a traditional Chinese food with a characteristic flavour, taste, and nutritional composition. Its flavour is closely related to the molecular nutritional composition of this food pickled product. In this study, we characterised the changes in the nutritional composition of pike eel during vinasse pickling. Nuclear magnetic resonance spectroscopy revealed 33 components in eel, e.g. a range of organic acids, amino acids, alcohols, and sugars. Multivariate data analysis further revealed that the nutritional composition of eel undergoes major changes during pickling, which were highlighted by the consumption of sucrose and creatine, the accumulation of a range of organic acids, alcohols, glucose, and creatinine, as well as in the fluctuation of some amino acids. The abundant sucrose, glutamate, creatine, and lactate could take an active part in the flavour formation of vinasse eel. This work provides insight into the nutritional characteristics of vinasse eel during pickling.