eng Science and Education Publishing Journal of Food and Nutrition Research 2333-1240 2016-07-13 4 7 417 421 10.12691/jfnr-4-7-1 JFNR2016471 article ZHENG Jie 1612979700@qq.com, jane@tust.edu.cn 1 REN Yuan-yuan 1 GAO Jian-zhong 2 YANG Lu-lu 2 YU Si-yu 2 LI Yao-shang 2 JI Xu 2 HU Ai-jun 2 Key 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 Tianjin Jinbaodi Garden Food Company Limited, Tianjin, China 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. http://pubs.sciepub.com/jfnr/4/7/1/jfnr-4-7-1.pdf Pseudobagrus amino acids fatty acids volatile flavor substances