Evaluation of Nutrient Composition of Fish-flavored Pork before and after Cooking

For the purpose of systematically evaluating the nutritional quality of Chinese traditional dishes and the changes in nutrients before and after cooking,the materials used to make the fish-flavored pork were divided into two groups,three in each group,which were namely the raw material group and the finished product group. Twenty-two nutrient indicators were determined and nutritional evaluations were performed on conventional nutrients,amino acids,fatty acids,mineral elements and vitamins. The results showed that the protein was significantly increased(P<0.05),the fat,phosphorus and iron of the fish-flavored pork were significantly increased(P<0.01)after cooking,but the amino acid composition and total fatty acids showed no significant change,and vitamin B₁ was significantly reduced(P<0.01). The amino acid composition of the protein was reasonable,the essential amino acid index reached 85.91%,and the polyunsaturated fatty acid content was rich,accounting for 58.36% of the total fatty acids. In addition,the nutritional quality index of mineral elements was greater than 1(except calcium),which basically met the needs of the human body. But the vitamin A and vitamin D contents of fish-flavored pork were relatively lacking,and the contents of B vitamins(B₁,B₃,B₁₂)was also lower than the recommended value of dietary nutrient intake for Chinese residents. In summary,fish-flavored pork was a nutritious and balanced dish with high quality protein,fatty acids and abundant minerals. Cooking caused a loss of vitamin B₁,which greatly increased the iron contents and increased the protein and fat content. This study would provide more accurate nutritional data for dietary records.