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