Quality Profile and Muscular Nutritional Components of Paddy-cultured Red Tilapia(Oreochromis spp.)in San Jiang Dong Autonomous County

The muscle texture profile and nutritional components of paddy-cultured red tilapia were measured and analyzed by texture analyzer and the biochemical way of national testing standards,which were used to evaluate the nutrition value in muscle of paddy-cultured red tilapia. The results showed that the content of moisture,crude ash,crude fat,crude protein in the muscle of paddy-cultured red tilapia were 79.01%±0.09%,1.05%±0.02%,1.58%±0.15%,19.83%±0.64%,respectively. According to texture properties,the muscle of paddy-cultured red tilapia was firm-fleshed and flexible. There were 17 kinds of amino acids in the muscle of paddy-cultured red tilapia,and the percentages of essential amino acid occupying total amino acids was 40.17%,and EAA/NEAA 67.14%,which was accord with the FAO/WHO evaluation standards. The essential amino acid index(EAAI)of the muscle of paddy-cultured red tilapia was 83.74,the percentages of delicious amino acid occupying total amino acids was 39.14%.15 fatty acids were detected in the muscle of paddy-cultured red tilapia,with the saturated fatty acid(SFA),monounsaturated fatty acid(MUFA)and the polyunsaturated fatty acid(PUFA)content of 34.13%,30.29%,35.58%,respectively. The ∑SFA:∑MUFA:∑PUFA was 0.96:0.85:1 and the ratio of ∑n-6 PUFA and ∑n-3 PUFA was 3.42.Compared with some other aquatic varieties under paddy-cultured,red tilapia had a balanced nutritional composition and good taste.