Nutritional composition analysis and quality evaluation of Spinibarbus hollandi cultured in spring flowing water
To enrich the nutritional data of fish cultured in spring flowing water,the conventional nutritional com-ponents,mineral elements,amino acids,and fatty acids in the muscle and scales of Spinibarbus hollandi cultured in spring flowing water were analyzed and evaluated.The results showed that the muscle and scales contained moisture(mass fraction 71.53%,and 12.30%,respectively),ash(mass fraction 1.17%,and 11.83%,respectively),crude protein(mass fraction 21.05%,and 77.59%,respectively),and crude fat(mass fraction 1.67%,and 1.68%,respectively).The muscle and fish scales contained 16 kinds of amino acids,with the essential amino acid indices of 48.28 and 36.29,respectively.Among them,the composition of essential amino acids in muscle met WHO/FAO standards,while the composition of essential amino acids in fish scales was unbalanced,regarded as an incomplete protein.However,the scales were rich in umami amino acids,making them suitable for consumption and as a raw material for the extraction of umami seasoning.In terms of fatty acids,24 types were detected in the muscle and 12 types were detected in the scales,with atherogenic and thrombogenic indices of 0.34 and 0.56 for the muscle,and 0.40 and 0.46 for the scales,respectively.Among mineral elements,the contents of Ca,Mg,Fe and Zn elements were higher.The results indicate that S.hollandi cultured in spring flowing water has high protein content,low fat content,and good meat quality.
万方数据
维普
