Analysis on the Nutritional Components and Texture Characteristics of Prefabricated Grilled Fish with Different Fish Species

To explore the development value of different freshwater fish productions of prefabricated grilled fish and realize the diversified development of prefabricated grilled fish categories, an analysis was hereby carried out on the nutritional and textural characteristics of prefabricated grilled fish processed from six common freshwater fish. The results showed that there was no significant difference in the moisture and ash content (P>0.05), the protein content ranged from 21.87%~24.28%, and the fat content was low in all six types of grilled fish. Besides, the content of glutamic acid, aspartic acid and lysine was high, and that of the total essential amino acids ranged from 7.71~9.42 g/100 g. Among them, that of common carp and Wuchang fish was higher, followed by tilapia and grass carp, Wuchang fish, common carp and tilapia had a high fresh amino acid content. The ratio of the essential amino acids to the total amino acids of the six grilled fish was about 40%, which was a high-quality animal protein source. According to the amino acid score, the first limiting amino acid of all six grilled fish was methionine+cysteine, common carp had the highest essential amino acid index, followed by tilapia. Besides, a total of 22 fatty acids were detected in the six grilled fish species, which had a high proportion of unsaturated fatty acids. Tilapia and Wuchang fish contained high functional fatty acids with a high nutritional value, such as eicosapentaenoic acid and docosahexaenoic acid. Through the principal component analysis, the comprehensive score of nutritional indicators followed the order of tilapia>Wuchang fish>common carp>grass carp>crucian carp>pincer fish, while in terms of textural characteristics, the elasticity and chewiness of tilapia and Wuchang fish were significantly（P<0.05）higher than those of traditional common carp and grass carp, and the hardness was lower. In this case, it could be tentatively inferred that tilapia and Wuchang fish had a better muscle texture. As raw materials of grilled fish, all these six freshwater fish were excellent protein sources, reasonable amino acid composition and rich fatty acids, among which, tilapia and Wuchang fish produced prefabricated grilled fish with better nutrition and better taste. Overall, this study provides a theoretical basis for the development of grilled fish in multiple categories and the extension of the "breeding+processing" industry chain.