Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus

doi:10.1016/j.foodchem.2009.04.110

Food Chemistry

Volume 118, Issue 2, 15 January 2010, Pages 224-227

https://doi.org/10.1016/j.foodchem.2009.04.110 Get rights and content

Abstract

The pomfret, Pampus punctatissimus, is an important fisheries resource in China, but little is known about its amino acid and fatty acid compositions. Pomfret muscle contained 18.6% crude protein and 4.95% crude fat. Pomfret protein has a well-balanced amino acid composition, with high amounts of glutamic acid (114 mg/g), lysine (82.8 mg/g), leucine (76.7 mg/g), and aspartic acid (76.0 mg/g). Twenty two fatty acids were found in pomfret oil and saturated fatty acids were the most abundant (48.3%). Palmitic acid (16:0) was the dominant fatty acid, followed by oleic acid (18:1), DHA (22:6n-3), myristic acid (14:0) and stearic acid (18:0), with percentages of 30.5, 26.3, 12.2, 7.37 and 6.86, respectively. The ratio of n-3/n-6 polyunsaturated fatty acids (PUFAs) was 8.04; thus, pomfret muscle is rich in n-3 PUFA.

Introduction

Muscle tissue of fish is an important source of protein for humans. The amino acid composition is one of the most important nutritional qualities of protein and the amino acid score (AAS; FAO/WHO, 1990) is used to evaluate protein quality world-wide (Iqbal, Khalil, Atgeeq, & Khan, 2006).

The nutritional quality of fish, is to a great extent, associated with its content of essential fatty acids (EFAs). Lipids of marine fish species are generally characterised by low levels of linoleic acid (18:2n6) and linolenic acid (18:3n3) and high levels of long-chain n3 polyunsaturated fatty acids (LC n-3 PUFA; Steffens, 1997). LC n-3 PUFA cannot be synthesised by humans and must be obtained from the diet (Alasalvar, Taylor, Zubcov, Shahidi, & Alexis, 2002). The n-3 fatty acids are essential for neural development in human infants in utero and during the first few years after birth (Montaño, Gavino, & Gavino, 2001). Also, n-3 PUFA have beneficial health effects in conditions of hypertension, inflammation, arrhythmias, psoriasis, aggression, depression, coronary heart disease, inflammatory and auto-immune disorders, and cancer (Candela et al., 1997, Pike, 1999).

The pomfret, Pampus punctatissimus (Temminck & Schlegel, 1845), is distributed in saline water along China′s coast from the Yellow Sea to the South China Sea, and in Korean and Japanese coastal waters (Liu, Li, & Li, 2002). In 2006, Chinese fisheries of Pampus spp. captured almost 4,00,000 metric tons, and the pomfret was one of the main species in these fisheries.

Several papers have reported the compositions of pomfret fish; however, they are all about the silver pomfret Pampus argenteus (Chakraborty et al., 2005, Osman et al., 2001). Determining the amino acid and fatty acid profiles of pomfret muscle will improve the nutritional information available to consumers. The objectives of this study were to analyse the amino acid and fatty acid composition of P. punctatissimus muscle and to determine its nutritional quality.

Section snippets

Sample preparation

Fifteen adult pomfrets were caught from the wild in the waters of Zhoushan (30°39°N, 122°11 E), Zhejiang, China. Body length was 17.80–21.50 cm; wet body weight was 229.37–373.52 g. Sample fish were divided into three groups (five fish, each group). Boneless muscles, used for analysis, were collected from the back of the fish, and then mashed. Mashed muscle sample of each group (five fish) was mixed and stored in a plastic bag, and then kept in refrigerator at −20 °C.

Proximate composition analyses

Moisture content was

Proximate composition

The proximate composition of the pomfret is shown in Table 1. Crude protein, crude fat and crude ash contents of the pomfret muscle were 18.59%, 4.95% and 1.36%, respectively.

The crude fat content was higher than the amount found in silver pomfret, P. argenteus (Chakraborty et al., 2005, Osman et al., 2001). Based on the moisture and fat contents, the pomfret is a medium-fat fish, with a fat content of 5–10% by weight (Bennion, 1997). According to Feeley, Criner, and Watt (1972), low-fat fish

Acknowledgements

We thank Prof. Boyd Kynard for his useful suggestions during the revision of the MS. This work was supported by the special research fund for national non-profit institutes (East China Sea Fisheries Research Institute, project No. 2007Z02).

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Amino acid and fatty acid compositions and nutritional quality of muscle in the pomfret, Pampus punctatissimus

Abstract

Introduction

Section snippets

Sample preparation

Proximate composition analyses

Proximate composition

Acknowledgements

Food Chemistry

Food Chemistry

Food Chemistry

Aquaculture

Food Chemistry

Journal of Food Composition and Analysis

Food Chemistry

Nutrition

Aquaculture

Fatty acid composition of some Malaysian fresh water fish

Food Chemistry

Official methods of analyses of association of analytical chemist

A simple colorimetric method for the determination of tryptophan

Analytical Biochemistry

Introductory foods

Textbook of pharmacyology

Lipid profiles of pomfret fish (Pampus argenteus) organs

Journal of Oleo Science

Randomized clinical outcome study of critically ill patients given glutamine-supplemented enteral nutrition

Nutrition