Journal of Food and Nutrition Research
ISSN (Print): 2333-1119 ISSN (Online): 2333-1240 Website: Editor-in-chief: Prabhat Kumar Mandal
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Journal of Food and Nutrition Research. 2016, 4(7), 417-421
DOI: 10.12691/jfnr-4-7-1
Open AccessArticle

Analysis of Nutrients in Fresh and Canned Pseudobagrus

ZHENG Jie1, , REN Yuan-yuan1, GAO Jian-zhong2, YANG Lu-lu1, YU Si-yu1, LI Yao-shang1, JI Xu1 and HU Ai-jun1

1Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Food Safety & Low Carbon Manufacturing Collaborative Innovation Center, Institute for New Rural Development, Tianjin University of Science & Technology, Tianjin, China

2Tianjin Jinbaodi Garden Food Company Limited, Tianjin, China

Pub. Date: July 13, 2016

Cite this paper:
ZHENG Jie, REN Yuan-yuan, GAO Jian-zhong, YANG Lu-lu, YU Si-yu, LI Yao-shang, JI Xu and HU Ai-jun. Analysis of Nutrients in Fresh and Canned Pseudobagrus. Journal of Food and Nutrition Research. 2016; 4(7):417-421. doi: 10.12691/jfnr-4-7-1


Pseudobagrus is a special economic fresh water fish in China. In order to evaluate the nutritional value, the contents of general nutritional compositions, amino acids, fatty acids and volatile flavor substances were compared between fresh and canned Pseudobagrus. The contents of moisture, ash, fat and crude protein in fresh Pseudobagrus were 71.36%, 1.46%, 10.4% and 10.4%, and those in its canned product were 50.97%, 5.82%, 17.8% and 16.7%, separately. The free essential amino acids (EAA) in fresh and canned Pseudobagrus were 41.52% and 44.53%, respectively. Pseudobagrus had more unsaturated fatty acids (86.45%) than its canned product (83.02%). Lower polyunsaturated fatty acids (PUFAs), docosahexaenoic acids (DHA, 22:6 n-3) contents and higher monounsaturated fatty acids (MUFAs), eicosapentaenoic acids (EPA, 20:5 n-3) levels were detected in fresh Pseudobagrus. After being processed, there were more kinds of volatile flavor substances in canned than fresh Pseudobagrus. Thus a new product of Pseudobagrus can be obtained in this processing method.

Pseudobagrus amino acids fatty acids volatile flavor substances

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