Analysis and evaluation of nutritional components in muscle of sinogastromyzon szechuanensis

Abstract

Abstract Based on routine biochemical analysis methods, the nutritional composition in muscle of Sinogastromyzon szechuanensis were calculated using the Excel 2019 and SPSS 25.0 software. The results showed that the rates of moisture, crude protein, crude fat and ash in muscles of S. szechuanensis are (77.80±0.70) %, (18.38±0.21) %, (2.00±0.10) % and (1.55±0.08) % respectively. 16 kinds of amino acid were detected. The total content of amino acids (TAA), essential amino acids (TEAA) and delicious amino acids (TDAA) were 17.80%, 6.83% and 7.37% respectively. Amino acid score (AAS), chemical score (CS) and essential amino acid index (EAAI) were calculated using Excel 2019 software. The results revealed that the first and second limited acids were Ile and Val respectively. The essential amino acid index (EAAI) was 89.65. Four kinds of delicious amino acids (TDAA) accounted for (7.37±0.32) %, with the 41.43% of the total amino acids. The ratio of branched chain amino acid to aromatic amino acid (F value) were 2.31±0.04. It revealed that S. szechuanensis was a kind of delicious and high-quality fish with high-protein and low-fat composition.