Nutritional composition of Dormitator latifrons (Richardson, 1844, Perciformes, Eleotridae) and quality index method (QIM) scheme for determining its shelf life.

Abstract

The appearance, color, texture, and flavor of fish are key sensory attributes that influence consumer perception and purchasing decisions. Along with proximate composition, these attributes should be objectively evaluated using standardized protocols for each commercial species. Dormitator latifrons holds significant aquaculture potential, especially in the Americas, due to its ability to survive out of water. However, its sensory quality has not been thoroughly evaluated. This study aimed to evaluate the proximate composition and sensory quality of live and whole eviscerated D. latifrons preserved on ice for 23 days. Analyses included ash, moisture, protein, fat content, total volatile basic nitrogen, trimethylamine, TBARS, amino acids, and fatty acids. The QIM method was applied to determine shelf life. Fresh D. latifrons muscle contained 6.71% ash, 79.86% moisture, 2.3% fat, 64.06% protein, volatile basic nitrogen < 15 mg/100 g, trimethylamine 5.77 mg/100 g, and TBARS 0.028 mg MDA/kg. Essential amino acids and unsaturated fatty acids (linoleic and oleic) predominated. Shelf life was 6 days for live fish (R² = 0.94) and 23 days for eviscerated fish (R² = 0.97), with demerit points highly correlated with storage time. D. latifrons exhibits high nutritional quality compared to tilapia and rainbow trout, two of the most farmed and consumed fish.