Nutrition and Textural Properties of Different Parts of Caidiao Tilapia (Sarotherodon sp) and Common Tilapia (Tilapia nilotica linnaeus)
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Abstract:
Proximate analysis, amino acid, nutritional value and textural properties in different parts of caidiao tilapia and common tilapia were analyzed to evaluate the nutrition and texture of two tilapias. The highest protein content, essential amino acids (EAA) content, chemical score (CS), essential amino acid index (EAAI) and amino acid score (AAS) were found in dorsal position of two tilapias than in ventral and tail position, indicating that the dorsal part of tilapias was the most suitable for the human body as a nutritional supplement. The protein content and EAA content of caidiao tilapia were higher than those of common tilapia. More importantly, the seven EAA contents were higher than FAO/WHO pattern, except methionine and cystine. And AAS and EAAI of caidiao tilapia were higher than those of common tilapia. In addition, the hardness, springiness, gumminess, chewiness and resilience of caidiao tilapia were higher than those of common tilapia, which indicated that the total textural characteristics of caidiao tilapia were better than those of common tilapia.
