Analysis of Nutrients in Fresh and Canned Pseudobagrus

ZHENG Jie^1, , 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

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

Abstract

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.

Keywords:
Pseudobagrus amino acids fatty acids volatile flavor substances

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