Evaluation of nutritional composition in white egg membrane in cultured Sepiella maindroni

Thenutritional composition of white egg membrane (WEM)from cultured Sepiella maindroni wasdetermined in this paper. The results show that the contents of moisture, ash, crude protein and crude fat were 92.34%, 1.76%, 5.28% and 0.34%, respectively. The total contents of amino acids (AA) and essential amino acids(EAA) in WEM( dry weight)were 55.53% and 19.85%, respectively. The ratio of essential amino acids to non-essential amino acids was 65.6%, which meets the high quality protein standard by FAO/WHO. The total content of delicious amino acids（DTAA）was 29.53%. The first limiting amino acid was Phe+Tyr, and the essential amino acid index (EAAI) was 38.3. There were 20 kinds of fatty acids in the crude fatwith19.21%PUFA content. The contents of minerals and trace elements were rich, especiallyphosphorus (1 423.2 mgkg-1). The results reveal thatWEM in cultured cuttlefish was potential marine food with low fat, full-bodied flavour and general nutrients. Remarkable changes were found in contents of amino acids, essential amino acids and mineral, compared with those of black egg membrane (BEM)from wild cuttlefish. Whether these changes were the key reasons causing decrease in white egg hatching rate needs further study.