Nutritional Composition and Evaluation of Bones of Cultured Takifugu obscurus
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Abstract:
To promote high-value utilization of by-products from the processing of cultured pufferfish, the nutritional composition of the bones of cultured Takifugu obscurus was evaluated. The fish bones of T. obscurus were rich in proteins (19.46%) and minerals (6.30%), but with little fat (2.19%). The total amino acid content was 20.07%, of which the contents of indispensable and flavor amino acids were 34.53% and 48.77%, respectively. Tryptophan was the first-limiting amino acid. The bones of T. obscurus provide adequate protein to meet the nutritional requirements of young children (DIAAS of 76), as well as of adolescents and adults (DIAAS of 98). The bones also contain abundant collagen (34.92%), which is the major protein component (34.92% of the total) of fish bones. The fatty acid content was 0.3%; the percentage of unsaturated fatty acids reached 70.06% and was mainly composed of C22:6n-3 (DHA), C18:1n-9, and C18:2n-6. Moreover, the sum of the contents of C20:5n-3 (EPA) and DHA was 29.20% of the total fatty acid content. The ratio of saturated fatty acids (SFA), mono-unsaturated fatty acids (MUFA), and poly-unsaturated fatty acids (PUFA) was 1:0.68:1.66. The major mineral components were calcium (20.33 g/kg), phosphorus (13.92 g/kg), and zinc (39.23 mg/kg), with a calcium-to-phosphorus ratio of 1.46. In general, bones of cultured T. obscurus are rich in proteins and minerals, rendering them nutritionally valuable and warranting further exploration and utilization. This research provides basic data on the characteristics of fish bones from cultured pufferfish as raw materials for high-value utilization. The findings are of vital reference value for the development of the cultured pufferfish industry.
