Analysis and Evaluation of the Nutritional Components in Fish Skin and Fish Meat of Four Species of Puffer Fish
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Abstract:
Nutritional components of fish skin and fish meat of puffer fish, including Fugu. flavidus, Fugu. bimaculatus, Fugu. rubripes, Fugu. obscurus, were analyzed and evaluated. Four species of puffer fish had higher protein content and lower fat content, better protein quality of fish meat, but higher trace elements and more fresh and sweet flavor were found in fish skin. The crude protein content of fish skin (20.17%~37.61%) was higher than that of fish meat (18.13%~23.27%). The highest protein content was 37.61% in flavidus, Fugu. The ∑ EAA/∑TAA (39.01%~43.11%), ∑EAA/∑NEAA (65.26%~71.57%) and EAAI values (0.75~1.00) of fish meat were higher than those in fish skin (16.61%~20.49%, 19.78%~25.70%, 0.25~0.51, respectively). They were accorded with FAO/WHO standard and the highest content was Fugu. bimaculatus. The crude fat content of fish skin (0.20%~0.40%) and meat (0.21%~0.4%) was low. The ∑FA (0.28%~0.39%), w-3 PUFA (0.05%~0.15%) and w-6 PUFA (0.01%~0.09%) contents of fish meat were higher than those of fish skin (0.15%~0.24%, 0.02%~0.03%, 0.01%~0.04%, respectively). The highest content of w-3 PUFA was found in Fugu. rubripes. The fish skin of Fugu. flavidus contained higher Ca2+ content (1737.47 mg/100 g), the fish meat of Fugu. bimaculatus contained higher K+ content (439.00 mg/100 g), and the Fugu. rubripes contained the highest Zn2+ content (0.90 mg/100 g, 8.93 mg/100 g, respectively). The results showed that the four species of puffer are all high protein and low fat economic fishes, with rich and balanced proportion of amino acids, fatty acids and mineral elements and high nutritional value.
