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1 South China Fisheries Science Vol. 10, No. 5 Oct., 2014 doi: / j. issn , 3 1 1, 2,, ( 1., ; 2., ; 3., ) : ( Katsuwonus pelamis) ( Sarda orientalis) ( Auxis thazard) 3 : 1) % %, 1. 41% 2. 51%, 3 ; 2) 17, 23, PUFA/ SFA , n-6/ n-3 PUFA ,, %, % % ; 3) ( EAAI) % 0. 90, % % : ; ; ; ; : TS : A : ( 2014) Analysis of nutritional components in back muscle of skipjacks TONG Ling 1, JIN Yi 3, XU Kunhua 1, DAI Zhiyuan 1, 2 ( 1. Institute of Aquatic Products Processing, Zhejiang Gongshang University, Hangzhou , China; 2. State Key Lab. of Aquatic Products Processing of Zhejiang Province, Hangzhou , China; 3. College of Food and Biology Engineering, Zhejiang Gongshang University, Hangzhou , China) 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 % %, 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, and 1. 14, while the ratios of n-6/ n-3pufa were 0. 07, and 0. 11, respectively. The content of poly-unsaturated fatty acids in back muscle of K. pelamis was %, higher than % of S. orientalis and % of A. thazard. 3) Essential amino acids content and essential amino acids index ( EAAI) of S. orientalis were % and 0. 90, respectively, higher than % and of K. pelamis, and % and of A. thazard. Key words: Katsuwonus pelamis; Sarda orientalis; Auxis thazard; nutritional components; nutritional evaluation,,, [ 1 ] ( ),,,, 2003 : ; : : ( 2012BAD28B05) ; ( 2012C ) : ( ),,, tonglingcup@ 126. com : ( ),,, dzy@ mail. zjgsu. edu. cn

2 t, SN/ T GB/T ( 13 ( 57% ) [ 2] ),, 44%, 1. 3,, FAO/ WHO 1973, [ 3 ],,, [ ],,, : [ 4-5 ] [ 6-7 ], ( 1) AAS = ( AAS) ( CS) ( EAAI), SEIICHI [ 8 ] ( mg g - 1 ) FAO/ WHO ( mg g - 1 ), [ 9] ( 2) CS = ; mgg , mg g - 1 ( Auxis thazard) n-3 ( 3) EAAI = n, 13. 2% 2. 62% t t t t s s s s 30% 40% ( DHA) n ; t 5% 10% ( EPA) [ 1 ], [ ( N) ] ( mg g - 1 ) ; s N ( mg g - 1 ), ( Katsuwonus pela mis) ( Sarda orientalis) 3,, SPSS 16. 0,, 3, P >0. 05, P < 0. 05,,, ( X SD) , , % % ; g, g, g, ( % ) [ 13] ; 3, , 1. 41% 2. 51%, ( Monope- GB /T ; terus albus) ( 3. 50% ) [ 14 ] ( 0. 80% ) [ 15 ], GB /T ; ( 2. 51% ), GB /T ; ( 1. 41% ), ( P < 0. 05), GB/ T ; 2, GB/ T ;,, FOLCH [ 10 ] ; , % %, 1. 52%, ( P > 0. 05) ; ( P <0. 05), 3

3 5 : ( ) Tab. 1 Nutrimental components in back muscles of three kinds of skipjacks ( fresh weight) % nutritional component moisture ash protein crude fat : K. pelamis b a a b S. orientalis a a b a A. thazard b a a ab ( P > ) Note: The same letters in the same column indicate no significant difference ( P > 0. 05) FeZn SeCu, 3 ( w( Fe) 2, 2), [ ( K) ( P < 0. 05), w( Cu) 2, ( Na) ( Ca) ( Mg) ( P) ] ( P < 0. 05) ; w( Zn) 2, [ ( Fe) ( Se) ( Zn) ( Cu) ], ( P < 0. 05), w( Se) [ 16 ] K, , Zn Se mgkg - 1, Na P, Zn, w( Na) w( K), KNa ; Se, w( Mg) w ( Thunnes albacora) ( P) w( Fe) w( Zn), w( K) w ( Ca) w( Cu) w( Se), w( Na) (, 3, ), w( Na) w( Ca) 3 ( P <0. 05) [ 17 ], w( Fe) w( Se), w( Zn) 2 3 Tab. 2 Mineral elements in back muscles of three kinds of skipjacks mg kg - 1 : Note: mineral element K. pelamis S. orientalis A. thazard w( ) K b a b w( ) Na c b a w( ) Ca c a b w( ) Mg a a a w( ) P a b a w( ) Fe a b a w( ) Zn a b b w( ) Cu b a c w( ) Se a a b w( ) Pb b ab a w( ) methyl mercury nd nd nd w( ) inorganic arsenic nd nd nd nd. nd. undetected

4 54 10 NY n-6 / n-3 PUFA, 4. 0 [ 21 ], PUFA / ( Pb) Cu 0. 1mg SFA n-6 / n-3 PUFA, 3 kg mg kg mgkg mgkg - 1 3, w w( DHA), ( Pb) w( Cu) mgkg mg kg mg kg mgkg mg kg mg kg - 1, 3 C 16 : 0 ( % ), Pb Cu DHA ( % ) C 18 : 1 n-9( % ) , C 16 : 0 ( % ), 17, DHA( % ) C 1 8: 1n-9( % ) EPA 23 ( 3) C 2 0: 0 C 24 : 1 n-9c 18 : 3 n-6c 18: 3 n-3c 20 : 2 EPA, 3 ( Pampus,, punctatissimus) [ 23 ], DHA EPA, ( SFA) 8,, n-3 PUFA, DHA % % ; ( MUFA) 6, % %, ( PUFA ) 9, % % PUFA 7. 14% ), EPA, > SFA > MUFA; SFA > PUFA > MUFASFA C 16 : 0, % [ 2 7] [ 1 8] %,,, MUFA C 18 : 1 n-, 3 3 9, % %, PUFA ( ), [ 2 6] DHA, %27. 83%, [ 19] 3, % %66. 62%,,, 2, w( MUFA) 2 ;, 3 w ( PUFA) % % %, w( PUFA), %, ( Pseudosciaena polyactis) [ 2 0] 3 PUFA / SFA , [ 21 ] [ 22 ],, 7, 10, n-6 PUFA n-3 PUFA, %, C 16 : 0 ( % ), C 18 : 1 n-9 ( % ), C 2 2: 1 n-9 EPA EPA 3 DHA EPA, DHA, w( DHA) 24%, ( % ) > ( % ) > ( % ), 3, n-6 / n-3 PUFA 3 n-6 / n-3 ( Glu) ( % % % ), PUFA ( Cys) ( 0. 74% 1. 10%0. 82% ), ; EPA( 3. 84% [ ], DHA EPA, > >,, 3 17, ( Trp), 3

5 5 : ( ) Tab. 3 Fatty acids in back muscles of three kinds of skipjacks ( relative content) % fatty acid K. pelamis S. orientalis A. thazard C 14: C 15: C 16: C 17: C 18: C 20: C 23: C 24: C 16: 1 n C 17: 1 n C 18: 1 n C 20: C 22: 1 n C 24: 1 n C 18: 2 n C 18: 3 n C 18: 3 n C 20: C 20: 3 n C 20: 4 n C 20: 5 n-3( EPA) C 22: 2 n C 22: 6 n-3( DHA) DHA + EPA SFA MUFA PUFA UFA PUFA / SFA n-3 PUFA n-6 PUFA n-6/ n-3 PUFA [ ( Thr) [ 2 7] 3 ( Met) ( Val) ( Leu) ( W EA A /W TAA ), ( Ile) ( Lys) ( Phe) Trp] 3 ( W EA A / W NE AA ) 65%, FAO/ WHO ( % ), ( % ), ( % ), 40% ;

6 ( ) Tab. 4 Contents of amino acids in back muscles of three kinds of skipjacks ( dry matter) % amino acid K. pelamis S. orientalis A. thazard Thr Val Met Ile Leu Phe Lys Asp Glu Gly Ala Cys Ser Tyr His Arg Pro total amino acids essential amino acids nonessential amino acids total delicious amino acids / W EAA / W TAA / W EAA / W NEAA / W DAA / W TAA / ( / ) :. ;. Note:. essential amino acid;. delicious amino acid 3 / ,,, ( Asp) ( Ala) ( Gly) Glu3 ( W DAA / W TA A ), C Pro- 34%, ( 4) ( ACE), N ( ValIle Leu) ( ArgHisLys) ( Tyr ( Phe Tyr) / Val ), [ 12, ],, / , / ,, CUSHMAN CHEUNG [ 30 ] ACE,, 3 Pro( 3% ), ( 20. 3% % ) ( 29. 7% 31. 8% ),

7 5 : 3 57, [ 3 1], FAO/ FAO/ WHO ( mg g - 1 ), WHO ( ( 4556 mgg - 1 ) 3 5), ( AAS) % %, ( CS) ( EAAI), FAO/ WHO ( % ), 6 ( % ) 5 3 FAO /WHO Tab. 5 Comparison of essential amino acids in back muscles of three kinds of skipjacks with Egg protein and FAO/W HO amino acid standard mgg - 1 amino acid K. pelamis S. orientalis A. thazard FAO/ WHO Egg protein Thr Val Ile Leu Met + Cys Phe + Tyr Lys total / % proportion in total amino acids 6 3 Tab. 6 Comparison of amino acid score ( AAS), chemical score ( CS) and essential amino acid index ( EAAI) in back muscles of three kinds of skipjacks amino acid Thr Val Ile Leu Met + Cys Phe + Tyr Lys total EAAI K. pelamis AAS CS S. orientalis AAS CS A. thazard AAS CS CS, Thr, Phe Tyr Met Cys, 3 Lys Phe Tyr; AAS, FAO/ WHO, Lys Met Cys, ( 579 mgg - 1 ) Lys Thr;,

8 58 10 [ 32 ], Lys, 3 Lys FAO/ WHO, ( ), ( 6) 1, 3 :, [ 1],, 3 ( 1. 22) > ( 1. 08) > ( 1. 04), ( 0. 45) > ( 0. 40) > ( 0. 39), EAAI [ 4],, EAAI > ; < EAAI < ; < EAA < ; EAAI < [ 33 ] ( EAAI) , 3, 3, 3, 3 PUFA /SFA , n-6 / n-3 PUFA n-6 / n-3 PUFA 4. 0, %, % % DHA + EPA, > >, 3, Glu, Lys Lys FAO/ WHO [ 14] [ J]. EAAI % 0. 90, % % 0. 89,,, 2000: 263.,,,,. [ J]., 2006( 2) : [ 2]. [ J]., 2012 ( 7 ) : [ 3],,,. [ J]., 2013, 13( 7) : ,. GAM [ J]., 2013, 32( 4) : [ 5],,,. [ J]., 2011, 33 ( 4 ) : [ 6],,,. [ J]., 2012, 12 ( 8 ) : [ 7] TAHMOUZI S, GHASEMLOU M, ALIABADI F S, et al. Histamine formation and bacteriological quality in skipjack tuna( Katsuwonus pelamis) : effect of defrosting temperature[ J]. J Food Proc Preserv, 2013, 37( 4) : [ 8] SEIICHI H, TOMOKO K, YOKO M, et al. Lipid class and fatty acid composition of phospholipids from the gonads of skipjack tuna [ J]. Fish Sci, 2004, 70 ( 5) : [ 9],,,. [ J]., 2013, 47 ( 6 ) : [ 10] OLCH J, LEES M, STANLEY G H. A simple method for the i- solation and purification of total lipids from animal tissues[ J]. Biol Chem, 1957, 22( 6) : [ 11],,. [ J]., 2011, 23( 3) : [ 12],,. [ J]., 2008, 29 ( 2) : [ 13],,,. [ J]., 2013, 35( 11) : ,,., 2013, 52 ( 5 ) : [ 15],,,. 4 [ J]., 2011, 50 ( 5 ) : [ 16]. [ M]. :, J

9 5 : 3 59 [ 17],,,. cholesterol content of selected marine fish in Malaysian waters [ J]. [ J]., 2006( 2) : [ 18],. 5 [ 26]. / Q&A [ M]. [ J]., 2005, 20 : [ 19],,. [ J]. 2008: 238., 2008, 29( 9) : [ 20],,. [ J]. :, 2008, 20 [ J]., 1999, 29( 2) : [ 21 ] HMSO U K. Nutritional aspects of cardiovascular disease ( Report on health and social subjects NO. 46 ) [ R ]. London: HMSO, [ 22] SIMOPOULOS A P. The importance of the omega-6 / omega-3 fatty acide ratio in cardiovascular disease and other chronic disease[ J]. Exp Biol Med ( Maywood), 2008, 233( 6) : [ 23 ] ZHAO F, ZHUANG P, SONG C. Amino acid and fatty acid compositions and nutritional quality of muscle in pomfret, Pampus punctatissimus[ J]. Food Chem, 2010, 118 ( 2 ) : [ 24],,. [ J]., 2008, 30( 7) : , 2001, 21( 4 ) : [ 25 ] OSMAN H, SURIAH A R, LAW E C. Fatty acid composition and Food Chem, 2001, 7( 3) : ,. :, [ 27],,. ( 3) : [ 28],,. [ J]. :, 2005, 36( 3) : [ 29],,,. [ J]., 2004, 23( 2) : [ 30] CUSHMAN D W, CHEUNG H S. Spectrophotometric assay and properties of the angiotensin-converting enzyme of rabbit lung[ J]. Biochem Pharmacol, 1971, 20 ( 7) : [ 31],,,. [ J]., 2012, 8( 2) : [ 32],. [ J]. [ 33],. ( EAAI) [ J]., 1997( 7) :

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i i ii 1 2 3 4 % N) 5 50.0 AMINO ACID #64 [modified by Administrator] IntAmp_1 nc 40.0 30.0 20.0 10.0 0.0-10.0 1 - ala - 10.483 2 - thr - 11.107 3 - gly - 11.872 4 - val - 13.458 5 - ser - 14.903 6 - pro