Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid

WU Yuxi; CHEN Bingyan; LIN Xiaozi; LIN Hetong; HE Zhigang

doi:10.19303/j.issn.1008-0384.2023.12.012

Volume 38 Issue 12

Dec. 2023

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Article Navigation > Fujian Journal of Agricultural Sciences > 2023 > 38(12): 1478-1484

WU Y X, CHEN B Y, LIN X Z, et al. Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid [J]. Fujian Journal of Agricultural Sciences，2023，38（12）：1478−1484 doi: 10.19303/j.issn.1008-0384.2023.12.012

Citation:

WU Y X, CHEN B Y, LIN X Z, et al. Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid [J]. Fujian Journal of Agricultural Sciences，2023，38（12）：1478−1484 doi: 10.19303/j.issn.1008-0384.2023.12.012

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Nutritional Value and Amino Acids in Tuna Steam-cooking Liquid

doi: 10.19303/j.issn.1008-0384.2023.12.012

WU Yuxi^{1, 2
,},
CHEN Bingyan^{2, 3},
LIN Xiaozi^{2, 3},
LIN Hetong¹,
HE Zhigang^{2, 3
,
,}

1.
College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian　350002, China
2.
Institute of Agricultural Engineering and Technology, Fujian Academy of Agricultural Sciences, Fuzhou, Fujian　350003, China
3.
Key Laboratory of Agricultural Products (Food) Processing, Fuzhou, Fujian　350003, China

Received Date: 2023-08-10
Accepted Date: 2023-08-10
Rev Recd Date: 2023-10-31

Available Online: 2024-01-08

Publish Date: 2023-12-28

Abstract

Abstract

Objective Nutritional value and amino acids (AAs) in tuna steam-cooking liquid were analyzed. Methods The tuna processing liquid was collected for chemical determinations by liquid chromatography-mass spectrometry and an amino acid analyzer. Results The solids in the liquid contained 76% protein which was 83.26% acid soluble peptides of less than 1,000 Da in molecular weight. The essential amino acid index of the liquid was 20.64 with a biological value of 10.80. Of the total AAs, 17.86% were free AAs; 19.63%, ACE-inhibiting; 9.71%, anti-xanthine oxidase; 27.27%, bone cell proliferation-promoting; and 7.16 %, hydroxyproline (which was 3.29% of the total protein with 63.83 % in the form of peptides). The bone cell proliferation promotion function was closely related to the protein concentration of the liquid. Conclusion The protein in the tuna steam-cooking liquid was mainly small molecule peptides derived from collagen.
- Tuna,
- peptides,
- nutritional evaluation,
- amino acids,
- functional activity

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References(33)

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