Comparison of quality and nutritional attributes of pond‐cultured and container‐cultured snakehead (Channa argus argus) fillets after being boiled, fried, and baked

Abstract The objective of this study was to compare the quality and nutritional attributes of snakehead ( Channa argus argus ) fillets (cultured in ponds and containers) after being heated (boiling, frying, and baking). The results revealed that there were few differences in quality (flavor, color, and texture) and nutritional attributes (content of amino acid, dipeptidyl peptidase IV (DPP‐IV) and angiotensin I‐converting enzyme (ACE) inhibition activity, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) radical‐scavenging activity) of snakehead fillets obtained from two cultured modes. Container‐cultured samples exhibited more beneficial effects on flavor (more esters) and bioactivity (ACE inhibition and DPPH scavenging activity) than pond‐cultured. Frying increased flavor attributes but decreased nutritional value of fish. Boiling was an effective heating method for increasing quality and nutritional attributes of container‐cultured snakehead fish. Generally, the container‐cultured mode was applicable for culturing snakehead without decreasing quality and nutritional attributes, which deserved more attention. Practical Application The study provided information about the differences of quality properties (flavor and texture) and nutritional attributes (bioactive functions of simulate‐digested products) of pond‐cultured and container‐cultured snakehead fish after being heated. The results will provide some potential values for the application of container‐cultured technology.