@article{jfnr2016471,
author={{Jie, ZHENG and Yuan-yuan, REN and Jian-zhong, GAO and Lu-lu, YANG and Si-yu, YU and Yao-shang, LI and Xu, JI and Ai-jun, HU},
title={Analysis of Nutrients in Fresh and Canned <i>Pseudobagrus</i>},
journal={Journal of Food and Nutrition Research},
volume={4},
number={7},
pages={417--421},
year={2016},
url={http://pubs.sciepub.com/jfnr/4/7/1},
issn={2333-1240},
abstract={<i>Pseudobagrus</i> 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 <i>Pseudobagrus</i>. The contents of moisture, ash, fat and crude protein in fresh <i>Pseudobagrus </i>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 <i>Pseudobagrus </i>were 41.52% and 44.53%, respectively. <i>Pseudobagrus </i>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 <i>Pseudobagrus</i>. After being processed, there were more kinds of volatile flavor substances in canned than fresh <i>Pseudobagrus</i>. Thus a new product of<i> Pseudobagrus </i>can be obtained in this processing method.},
doi={10.12691/jfnr-4-7-1}
publisher={Science and Education Publishing}
}