On the study of nutritional components in fishes:Proximate composition, mineral, free amino acid, cholesterol contents, fatty acid composition, EPA and DHA contents

概要

論文の詳細を見る
The proximate composition, mineral contents, free amino acid contents, cholesterol contents, fatty acid composition, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents were investigated for 12 species of seawater fish and 3 species of freshwater fish. The obtained results are summarized as follows: 1) The contents of the edible portion in the fish were: 61.4-76.4 moisture; 13.4-26.0 crude protein and 2.5-31.8% crude lipid. 2) The mineral contents such as P, Na and K were all high, but Na, K, Ca, Zn and Cu were very different based on the standard food composition tables in Japan. 3) The contents of free amino acid such as Tau, Gly, Ala, Lys and His were higher than that of the other amino acids.The contents of Ans and Car were very different in the fishes. On the other hand, the Tau to cholesterol ratio was equal to or greater than 4.0. 4) The main fatty acid was C16:0, C18: 1, C20: 1, C20: 5 (EPA) and C22: 6 (DHA). As for the fatty acid composition of identical fish species, few changes due to the fishing season occurred but a conspicuous difference was recognized in the absolute quantity of EPA and DHA.
日本食生活学会の論文