Analysis of muscle components of striped jack (Pseudocaranx dentex)

Striped jack (Pseudocaranx dentex) is the source of superior ingredients such as sashimi and sushi because of its fresh and delicious taste. To evaluate its muscle nutrition value, we analyzed its nutritional components by biochemical technology. The results show that the muscle had higher crude protein content. At amino acid level, the essential amino acids accounted for 40.67% of the total amino acids, and the delicious amino acids accounted for 35.37% of the total amino acids, which meets the ideal protein standard recommended by Food and Agriculture Organization of the United Nations/World Health Organization (FAO/WHO). According to the amino acid score (AAS) and chemical score (CS) values of essential amino acids, methionine was the first limiting amino acid for striped jack, followed by valine. Moreover, the content of unsaturated fatty acids in the muscle of striped jack was as high as 73.73%, the content of EPA+DHA was 21.20%, and the content of n-3 PUFA was 1.95 times that of n-6 PUFA, implying that striped jack can supply excellent unsaturated fatty acids for people. Furthermore, the muscle of striped jack contained a variety of mineral elements which are necessary for human body tissues and normal physiological activities. Therefore, striped jack is an economic fish with great development potential for its higher protein content and excellent taste.