Analysis and Evaluation of Seasonal Changes on Nutrient Composition in Muscle of <i>Quasipaa spinosa</i>

LIU Fangbin; WANG Wei; HUANG Yongchun; YANG Hanmin

doi:10.13386/j.issn1002-0306.2021060281

Volume 43 Issue 9

Apr. 2022

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Science and Technology of Food Industry > 2022 > 43(9): 365-371. > DOI: 10.13386/j.issn1002-0306.2021060281

LIU Fangbin, WANG Wei, HUANG Yongchun, et al. Analysis and Evaluation of Seasonal Changes on Nutrient Composition in Muscle of Quasipaa spinosa[J]. Science and Technology of Food Industry, 2022, 43(9): 365−371. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021060281.

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Analysis and Evaluation of Seasonal Changes on Nutrient Composition in Muscle of Quasipaa spinosa

1.
Fisheries College, Jimei University, Xiamen 361021, China
2.
Shangchating Ecological Breeding Co., Ltd., Longyan 364000, China

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Received Date: July 01, 2021
Accepted Date: February 23, 2022
Available Online: March 01, 2022

Graphical Abstract

Abstract

Abstract

The analysis of the nutritional composition of the muscle of Quasipaa spinosa in four seasons aimed to provide theoretical basis for the further processing of Quasipaa spinosa. In the processing process, Quasipaa spinosa in the appropriate season could be selected according to the product requirements. Samples of Quasipaa spinosa in four seasons were collected to analyze the differences of muscle basic nutrient composition, amino acids, fatty acids by Soxhlet extraction, Kjeldahl nitrogen determination and chromatography. The results showed that the nutrient composition varied greatly in different seasons. The contents of crude protein (24.79±0.32 g/100 g) and crude fat (1.19±0.17 g/100 g) were the highest in winter, and the contents of water and ash were the highest in autumn. However, 17 kinds of amino acids were all contained in muscles in different seasons, and the contents of lysine (8.73~10.20 g/100 g) was the highest in essential amino acids, and methionine+cysteine was the lowest. The total amino acids (TAA), essential amino acids (EAA) and flavor amino acids (DAA) were the highest in autumn. Valine and methionine+cystine were limiting amino acids, but the first and the second limiting amino acids were different in different seasons. Fatty acids were the most in autumn (18 kinds), and oleic acid (C18:1n9c) content was the highest, while linoleic acid (C18:2n6c) content was the highest in the other three seasons. The muscle nutrient composition of Quasipaa spinosa was significantly affected by seasonal changes.
- Quasipaa spinosa,
- muscle,
- nutrient composition,
- amino acids,
- fatty acids,
- seasonal changes

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