Comparison of Nutritional Quality in Fish Maw Product of Croaker Protonibea diacanthus and Perch Lates niloticus-中国期刊网

摘要 Fishmaw(thedriedswimbladdersoffish)isrankedinthelistofthefourseatreasuresinChinesecuisine.Fishmawismainlyproducedfromcroaker,whichisthemosthighlypriced.However,someofthefishmawbeingsoldascroakermawareinfactnotfromcroaker,butfromtheNileperchLatesniloticus.Thepresentworkdeterminedandcomparedtheproximatecomposition,aminoacidandfattyacidcompositionofcroakerProtonibeadiacanthusmawandperchL.niloticusmaw.Theresultsindicatedthatbothmawswerehighproteinsourcesandlowinfatcontent.Thedominantaminoacidsinbothmawswereglycine,proline,glutamicacid,alanineandarginine.Theseaminoacidsconstituted66.2%and66.4%ofthetotalaminoacidsinP.diacanthusandL.niloticus,respectively.TheratioofFAA:TAA(functionalaminoacids:totalaminoacids)inbothmawswere0.69.ThisisagoodexplanationforwhyfishmawshavebeenwidelyutilizedasatraditionaltonicandremedyinAsia.Exceptvalineandhistidine,alltheessentialaminoacidcontentsinP.diacanthuswerehigherthaninL.niloticus.Moreover,croakerP.diacanthusmawcontainedmoreAAandDHAthanperchL.niloticusmaw,showingahigherratioofn-3/n-6,whichismoredesirable.

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Comparison of Nutritional Quality in Fish Maw Product of Croaker Protonibea diacanthus and Perch Lates niloticus

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Comparison of Nutritional Quality in Fish Maw Product of Croaker Protonibea diacanthus and Perch Lates niloticus

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