Nutritional Analysis and Evaluation on Muscle of Spinibarbus caldwelli
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Abstract:
In order to evaluate the nutritonal values of the muscle (fresh samples) of spinibarbus hollandi (Oshima) cultured in Zhijiang river reservoir cage in Hunan province, the composition and content of the nutrients were determined by conventional biochemical analysis methods. The results showed that the contents of moisture, crude protein, crude fat, and ash in fresh muscle of Spinibarbus caldwelli were 73.44%, 24.18%, 3.63%, 1.28%, respectively. There were 17 kinds of amino acids in Spinibarbus caldwelli muscle, with the content of total amino acids (TAA) of 18.08% and the content of essential amino acids (EAA) of 6.70%. The EAA /TAA was found to be 37.06% and EAA /NEAA 58.88%, which were completely met to the high-quality protein standard of the Food and Agriculture Organization /World Health Organization (FAO/WHO). The essential amino acid index (EAAI) was 58.39 and the delicious amino acids(DAA) accounted for 6.97% with the DAA/TAA was 38.55%.The muscle contained with 11 kinds of fatty acids, in which the saturated fatty acids (SFA) accounted for 20.56%, the monounsaturated fatty acids (MUFA) accounted for 54.71%, and the polyunsaturated fatty acids (PUFA) accounted for 24.72%, respectively. The total content of EPA and DHA accounted for 1.86%. The results showed that Spinibarbus caldwelli had edible nutritional value.
