Volume 10 Issue 5
Oct.  2014
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TONG Ling, JIN Yi, XU Kunhua, DAI Zhiyuan. Analysis of nutritional components in back muscle of skipjacks[J]. South China Fisheries Science, 2014, 10(5): 51-59. DOI: 10.3969/j.issn.2095-0780.2014.05.008
Citation: TONG Ling, JIN Yi, XU Kunhua, DAI Zhiyuan. Analysis of nutritional components in back muscle of skipjacks[J]. South China Fisheries Science, 2014, 10(5): 51-59. DOI: 10.3969/j.issn.2095-0780.2014.05.008
shu

Analysis of nutritional components in back muscle of skipjacks

  • 1.

    Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou 310012, China

  • 2.

    State Key Lab. of Aquatic Products Processing of Zhejiang Province, Hangzhou 310012, China

  • 3.

    College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou 310012, China

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  • Received Date: February 26, 2014
  • Revised Date: April 12, 2014
    Graphical Abstract
    • Abstract

  • We evaluated the nutritional components in back muscles of three kinds of skipjacks (Katsuwonus pelamis, Sarda orientalis and Auxis thazard). The results showed that: 1) the crude protein contents of three kinds of skipjacks were 22.86%~24.65%, while crude fat contents were only 1.41%~2.51%. Minerals were abundant in their back muscles. 2) Seventeen kinds of fatty acids were detected in K.pelamis and S.orientalis, while 23 kinds in A.thazard. The ratios of ∑PUFA/∑SFA were 1.17, 0.93 and 1.14, while the ratios of n-6/n-3∑PUFA were 0.07, 0.04 and 0.11, respectively. The content of poly-unsaturated fatty acids in back muscle of K.pelamis was 38.98%, higher than 33.64% of S.orientalis and 37.89% of A.thazard. 3) Essential amino acids content and essential amino acids index (EAAI) of S.orientalis were 35.10% and 0.90, respectively, higher than 33.95% and 0.89 of K.pelamis, and 32.51% and 0.89 of A.thazard.

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