Edible Meat Portion and Its Nutritional Value of <i>Pomoxis nigromacufatus</i>

ZHONG Quan-fu

doi:10.19303/j.issn.1008-0384.2016.10.021

Volume 31 Issue 10

Dec. 2016

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ZHONG Quan-fu. Edible Meat Portion and Its Nutritional Value of Pomoxis nigromacufatus[J]. Fujian Journal of Agricultural Sciences, 2016, 31(10): 1116-1121. doi: 10.19303/j.issn.1008-0384.2016.10.021

Citation:

ZHONG Quan-fu. Edible Meat Portion and Its Nutritional Value of Pomoxis nigromacufatus[J]. Fujian Journal of Agricultural Sciences, 2016, 31(10): 1116-1121. doi: 10.19303/j.issn.1008-0384.2016.10.021

ZHONG Quan-fu. Edible Meat Portion and Its Nutritional Value of Pomoxis nigromacufatus[J]. Fujian Journal of Agricultural Sciences, 2016, 31(10): 1116-1121. doi: 10.19303/j.issn.1008-0384.2016.10.021

Citation:

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Edible Meat Portion and Its Nutritional Value of Pomoxis nigromacufatus

doi: 10.19303/j.issn.1008-0384.2016.10.021

ZHONG Quan-fu

Freshwater Fisheries Research Institute of Fujian Province, Fuzhou, Fujian 350002 China

Received Date: 2016-04-17
Rev Recd Date: 2016-05-22
Publish Date: 2016-10-01

Abstract

Abstract

Percentage, composition and nutritional value of the meat portion of Pomoxis nigromacufatus were determined. The results showed that the fish contained 64.23±0.53% of edible meat with 15.4% crude protein, 0.8% crude fat, 78.69% moisture, and 1.26% ash. On a dry basis, the meat contained 63.94% hydrolytic amino acids (AAs), of which 26.29% were the 7 essential AAs (EAAs) contributing 41.12% of the total AAs (TAAs). The ratio of TAA to non-EAA was 0.7 suggesting its EAA profile met the FAO/WHO standard for high quality proteins. In terms of AA and chemical scores, the first limiting AA in the meat was identified to be valine; and, the second limiting AAs, phenylalanine and tyrosine. The EAA index was 79.14, and 4 flavoring AAs accounted for 25.39% in the dry matters. The ratio of flavoring AA to TAA was 39.71%. Five fatty acids were detected, of which 33.75% were PUFA, and 17.5% DHA. It appeared that the meat from P. nigromacufatus was flavorful, rich and balanced in AA content, abundant in PUFAs and DHA, and considered feasible for further promotion and utilization as food.
- Pomoxis nigromacufatus,
- meat portion,
- amino acids,
- fatty acids,
- nutritional value

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References(29)

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