Nutritional Components Analysis and Evaluation of Anchovy (Engraulis encrasicholus)
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Abstract:
In order to further understand the nutritional value of the anchovy and improve its added value, the contents of its main nutritional components, amino acids, fatty acids and mineral elements were hereby detected and analyzed, and its nutritional value was also evaluated. The results showed that the contents of moisture, crude protein, crude fat and ash in anchovy were 75.67%, 16.38%, 5.05%, and 2.31%, respectively. A total of 17 amino acids were detected in anchovy, and the proportions of essential amino acids to total amino acids (EAA/TAA) and essential amino acids to non-essential amino acids (EAA/NEAA) were 40.49% and 68.06%, respectively, which fully met the recommended standards of FAO/WHO (EAA/TAA at around 40%, EAA/NEAA >60%). 37 fatty acids were detected in anchovy, of which eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were 31.74%, and the n-3/ n-6 value (5.58) was much higher than the daily diet recommended by FAO/WHO (0.1~0.2). The highest major element of anchovy was Ca (744.23 mg/100 g) and the highest trace element was Fe (2.24 mg/100 g). To sum up, anchovy is a high protein and low-fat fish resource, with rich and balanced proportion of amino acids, fatty acids and mineral elements and high nutritional value. This study can provide a theoretical basis for processing, transportation and product development of anchovy.
