10 5 2 01 4 1 0 South China Fisheries Science Vol. 10, No. 5 Oct., 2014 doi: 10. 3969/ j. issn. 2095-0780. 2014. 05. 008 3 1, 3 1 1, 2,, ( 1., 310012; 2., 310012; 3., 310012) : ( Katsuwonus pelamis) ( Sarda orientalis) ( Auxis thazard) 3 : 1) 3 22. 86% 24. 65%, 1. 41% 2. 51%, 3 ; 2) 17, 23, PUFA/ SFA 1. 170. 93 1. 14, n-6/ n-3 PUFA 0. 070. 040. 11,, 38. 98%, 33. 64% 37. 93% ; 3) ( EAAI) 35. 10% 0. 90, 33. 95% 0. 89 32. 51% 0. 89 : ; ; ; ; : TS 254. 4 : A : 2095-0780 - ( 2014) 05-0051 - 09 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 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) 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-3pufa 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. Key words: Katsuwonus pelamis; Sarda orientalis; Auxis thazard; nutritional components; nutritional evaluation,,, [ 1 ] ( ),,,, 2003 : 2014-02-27; : 2014-04 -13 : ( 2012BAD28B05) ; ( 2012C12008-3) : ( 1989 - ),,, E-mail: tonglingcup@ 126. com : ( 1958 - ),,, E-mail: dzy@ mail. zjgsu. edu. cn
52 10 2009 420 t, SN/ T 2208-2008GB/T 5009. 11-2003 ( 13 ( 57% ) [ 2] 14178790919293),, 44%, 1. 3,, FAO/ WHO 1973, [ 3 ],,, [ 11-1 2],,, : [ 4-5 ] [ 6-7 ], ( 1) AAS = ( AAS) ( CS) ( EAAI), SEIICHI [ 8 ] ( mg g - 1 ) FAO/ WHO ( mg g - 1 ), [ 9] ( 2) CS = ; mgg - 1 31, 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- 1. 4 mis) ( Sarda orientalis) 3,, SPSS 16. 0,, 3, P >0. 05, P < 0. 05,,, ( X SD) 1 2 1. 1 3 1, 2013 9 10, 72. 30% 74. 00% ; 3 000 3 500 g, 1 500 2 000 g, 250 380 g, ( 12. 84% ) [ 13] ; 3, - 30 1. 2, 1. 41% 2. 51%, ( Monope- GB /T 5009. 3-2010 ; terus albus) ( 3. 50% ) [ 14 ] ( 0. 80% ) [ 15 ], GB /T 5009. 4-2010 ; ( 2. 51% ), GB /T 5009. 5-2010 ; ( 1. 41% ), ( P < 0. 05), GB/ T 14772-2008 ; 2, GB/ T 5009. 124-2003 ;,, FOLCH [ 10 ] ; 2. 1 3, 22. 86% 24. 65%, 1. 52%, ( P > 0. 05) ; ( P <0. 05), 3
5 : 3 53 1 3 ( ) Tab. 1 Nutrimental components in back muscles of three kinds of skipjacks ( fresh weight) % nutritional component moisture ash protein crude fat : K. pelamis 72. 30 0. 14 b 1. 52 0. 01 a 24. 44 0. 51 a 1. 41 0. 02 b S. orientalis 74. 00 0. 33 a 1. 51 0. 06 a 22. 86 0. 26 b 2. 51 0. 13 a A. thazard 72. 40 0. 95 b 1. 53 0. 04 a 24. 65 0. 18 a 1. 85 0. 09 ab ( P > 0. 05 ) Note: The same letters in the same column indicate no significant difference ( P > 0. 05). 2. 2 3 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, 5 441. 61, Zn Se 5 982. 47 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 5 575. 24 6. 47 b 5 982. 47 16. 85 a 5 441. 61 3. 58 b w( ) Na 602. 35 1. 73 c 558. 72 2. 28 b 701. 02 3. 46 a w( ) Ca 17. 21 0. 22 c 84. 71 0. 89 a 43. 72 0. 42 b w( ) Mg 424. 22 1. 59 a 382. 21 0. 85 a 400. 43 1. 77 a w( ) P 533. 42 3. 77 a 425. 82 0. 35 b 486. 60 2. 22 a w( ) Fe 9. 52 0. 09 a 4. 01 0. 05 b 8. 92 0. 12 a w( ) Zn 18. 70 0. 02 a 6. 89 0. 03 b 4. 50 0. 02 b w( ) Cu 0. 79 0. 02 b 1. 00 0. 01 a 0. 56 0. 003 c w( ) Se 0. 34 0. 01 a 0. 37 0. 01 a 0. 21 0. 005 b w( ) Pb 0. 08 0. 01 b 0. 13 0. 02 ab 0. 18 0. 01 a w( ) methyl mercury nd nd nd w( ) inorganic arsenic nd nd nd nd. nd. undetected
54 10 NY 5073-2006 n-6 / n-3 PUFA, 4. 0 [ 21 ], PUFA / ( Pb) Cu 0. 1mg SFA n-6 / n-3 PUFA, 3 kg - 1 1. 0 mg kg - 1 0. 5 mgkg - 1 50 mgkg - 1 3, w w( DHA), ( Pb) w( Cu) 0. 08 mgkg - 1 0. 13 mg kg - 1 0. 18 mg kg - 1 0. 79 mgkg - 1 1. 00 mg kg - 1 0. 56 mg kg - 1, 3 C 16 : 0 ( 29. 57% ), Pb Cu DHA ( 25. 56% ) C 18 : 1 n-9( 24. 55% ) 2. 3 3, C 16 : 0 ( 24. 26% ), 17, DHA( 24. 08% ) C 1 8: 1n-9( 19. 96% ) 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 33. 24% 35. 96% ; ( MUFA) 6, 27. 49% 30. 19%, ( PUFA ) 9, 33. 64% 38. 98% PUFA 7. 14% ), EPA, > SFA > MUFA; SFA > PUFA > MUFASFA C 16 : 0, 24. 22% [ 2 7] [ 1 8] 29. 57%,,, MUFA C 18 : 1 n-, 3 3 9, 18. 59% 24. 55%, PUFA ( ), [ 2 6] DHA, 24. 08%27. 83%, [ 19] 3, 66. 45% 63. 85%66. 62%,,, 2, w( MUFA) 2 ;, 3 w 2. 4 3 ( PUFA) 38. 98% 33. 64% 37. 93%, w( PUFA), 2. 4. 1 3 38%, ( Pseudosciaena polyactis) [ 2 0] 3 PUFA / SFA 0. 93 1. 17, 0. 45 4 [ 21 ] [ 22 ],, 7, 10, n-6 PUFA n-3 PUFA, 27. 83%, C 16 : 0 ( 24. 22% ), C 18 : 1 n-9 ( 18. 59% ), C 2 2: 1 n-9 EPA EPA 3 DHA EPA, DHA, w( DHA) 24%, ( 87. 57% ) > ( 86. 14% ) > ( 82. 09% ), 3, n-6 / n-3 PUFA 3 n-6 / n-3 ( Glu) ( 11. 95% 12. 37% 11. 01% ), PUFA ( Cys) ( 0. 74% 1. 10%0. 82% ), ; EPA( 3. 84% [ 24-25 ], DHA EPA, > >,, 3 17, ( Trp), 3
5 : 3 55 3 3 ( ) Tab. 3 Fatty acids in back muscles of three kinds of skipjacks ( relative content) % fatty acid K. pelamis S. orientalis A. thazard C 14: 0 1. 58 0. 02 1. 34 0. 03 3. 40 0. 07 C 15: 0 2. 12 0. 05 0. 59 0. 01 0. 93 0. 01 C 16: 0 24. 22 1. 53 29. 57 2. 18 24. 26 1. 56 C 17: 0 0. 60 0. 01 0. 86 0. 03 0. 21 0. 01 C 18: 0 1. 25 0. 06 1. 13 0. 09 0. 86 0. 01 C 20: 0 - - 0. 31 0. 02 C 23: 0 2. 56 0. 82 1. 31 0. 11 1. 95 0. 21 C 24: 0 1. 10 0. 07 1. 16 0. 08 1. 33 0. 14 C 16: 1 n-7 1. 68 0. 05 2. 39 0. 09 3. 76 1. 23 C 17: 1 n-7 1. 00 0. 09 0. 95 0. 03 2. 03 0. 12 C 18: 1 n-9 18. 59 1. 09 24. 55 2. 56 19. 96 2. 36 C 20: 1-0. 96 0. 01 0. 52 0. 09 C 22: 1 n-9 6. 22 0. 28 1. 34 0. 09 2. 03 0. 07 C 24: 1 n-9 - - 0. 32 0. 02 C 18: 2 n-6 0. 74 0. 04 0. 89 0. 01 1. 70 0. 09 C 18: 3 n-6 - - 0. 60 0. 09 C 18: 3 n-3 - - 0. 62 0. 04 C 20: 2 - - 0. 16 0. 01 C 20: 3 n-3 3. 34 0. 79 2. 91 0. 19 2. 18 0. 06 C 20: 4 n-6 0. 62 0. 06 0. 44 0. 09 0. 63 0. 05 C 20: 5 n-3( EPA) 5. 10 1. 35 3. 84 0. 62 7. 14 2. 09 C 22: 2 n-6 1. 35 0. 12-0. 82 0. 03 C 22: 6 n-3( DHA) 27. 83 4. 03 25. 56 3. 93 24. 08 3. 07 DHA + EPA 32. 93 29. 40 31. 22 SFA 33. 43 35. 96 33. 24 MUFA 27. 49 30. 19 28. 62 PUFA 38. 98 33. 64 37. 93 UFA 66. 47 63. 85 66. 55 PUFA / SFA 1. 17 0. 93 1. 14 n-3 PUFA 36. 27 32. 31 34. 02 n-6 PUFA 2. 71 1. 33 3. 75 n-6/ n-3 PUFA 0. 07 0. 04 0. 11 [ ( 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 ( 35. 10% ), ( 33. 95% ), ( 32. 51% ), 40% ;
56 10 4 3 ( ) 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 3. 85 0. 02 4. 05 0. 04 3. 76 0. 03 Val 4. 94 0. 17 5. 18 0. 26 4. 79 0. 13 Met 2. 63 0. 08 2. 61 0. 19 2. 47 0. 21 Ile 4. 21 0. 23 4. 31 0. 31 3. 99 0. 47 Leu 7. 43 0. 31 7. 58 0. 26 7. 08 0. 20 Phe 3. 10 0. 08 3. 22 0. 07 3. 01 0. 09 Lys 7. 79 0. 79 8. 15 0. 31 7. 41 0. 10 Asp 8. 07 0. 47 8. 23 1. 27 7. 72 1. 84 Glu 11. 95 0. 45 12. 37 1. 27 11. 01 1. 97 Gly 3. 95 0. 19 4. 01 0. 38 3. 74 0. 41 Ala 5. 42 1. 43 5. 39 2. 22 5. 11 2. 31 Cys 0. 74 0. 05 1. 10 0. 08 0. 82 0. 37 Ser 2. 90 0. 23 3. 10 0. 37 2. 69 0. 49 Tyr 2. 94 0. 91 3. 10 0. 84 2. 86 0. 38 His 8. 06 1. 29 6. 79 1. 63 7. 89 1. 49 Arg 5. 18 1. 06 5. 36 1. 09 4. 88 2. 11 Pro 2. 98 0. 48 3. 02 0. 83 2. 86 0. 27 total amino acids 86. 14 1. 99 87. 57 2. 90 82. 09 2. 38 essential amino acids 33. 95 2. 65 35. 10 2. 77 32. 51 2. 19 nonessential amino acids 52. 19 3. 59 52. 47 2. 76 49. 58 1. 71 total delicious amino acids 29. 39 1. 29 30. 00 3. 20 27. 58 2. 21 / W EAA / W TAA 39. 41 40. 10 39. 60 / W EAA / W NEAA 65. 05 66. 89 65. 57 / W DAA / W TAA 34. 12 34. 26 33. 60 / ( / ) 2. 74 2. 70 2. 70 :. ;. Note:. essential amino acid;. delicious amino acid 3 / 2. 70 2. 74,,, ( Asp) ( Ala) ( Gly) Glu3 ( W DAA / W TA A ), C Pro- 34%, ( 4) ( ACE), N ( ValIle Leu) ( ArgHisLys) ( Tyr ( Phe Tyr) / Val ), [ 12, 28-29 ],, / 1. 0 1. 5, / 3 3. 5,, CUSHMAN CHEUNG [ 30 ] ACE,, 3 Pro( 3% ), ( 20. 3% 21. 03% ) ( 29. 7% 31. 8% ),
5 : 3 57, 2. 4. 2 3 [ 3 1], FAO/ FAO/ WHO ( 2 190 mg g - 1 ), WHO ( ( 4556 mgg - 1 ) 3 5), ( AAS) 43. 04% 44. 26%, ( CS) ( EAAI), FAO/ WHO ( 35. 38% ), 6 ( 46. 88% ) 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 272 288 262 404 250 Val 349 368 334 603 310 Ile 298 306 279 501 250 Leu 525 539 493 848 440 + Met + Cys 237 263 229 587 220 + Phe + Tyr 426 449 409 960 380 Lys 551 579 517 653 340 total 2 658 2 793 2 523 4 556 2 190 / % 43. 04 44. 26 43. 43 46. 88 35. 38 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 1. 09 1. 13 1. 19 1. 19 1. 08 1. 12 1. 62 8. 42 0. 89 CS 0. 67 0. 58 0. 59 0. 62 0. 40 0. 44 0. 84 4. 14 S. orientalis AAS 1. 15 1. 19 1. 22 1. 23 1. 19 1. 18 1. 70 8. 86 0. 90 CS 0. 71 0. 61 0. 61 0. 64 0. 45 0. 47 0. 89 4. 38 A. thazard AAS 1. 05 1. 08 1. 12 1. 12 1. 04 1. 08 1. 52 8. 01 0. 89 CS 0. 65 0. 55 0. 56 0. 58 0. 39 0. 43 0. 79 3. 95 CS, Thr, Phe Tyr Met Cys, 3 Lys Phe Tyr; AAS, FAO/ WHO, Lys Met Cys, ( 579 mgg - 1 ) Lys Thr;,
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