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Ali A, Wang J, Khan I, Wei S, Sun Q, Xia Q, Wang Z, Han Z, Liu S. Physicochemical parameters and nutritional profile of back and abdomen muscle of fresh golden pompano ( Trachinotus ovatus) and hybrid grouper ( Epinephelus lanceolatus × Epinephelus fuscoguttatus). Food Sci Nutr 2023; 11:1024-1039. [PMID: 36789046 PMCID: PMC9922150 DOI: 10.1002/fsn3.3139] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Revised: 08/27/2022] [Accepted: 11/01/2022] [Indexed: 11/16/2022] Open
Abstract
Golden pompano (Trachinotus ovatus) and hybrid grouper (Epinephelus lanceolatus × Epinephelus fuscoguttatus) has widely been distributed in China and Southeast Asian countries with great commercial importance. In this study, the nutritional profiles, chemical and physical parameters of back and abdomen muscles were determined. Significantly different (p < .05) proximate compositions were found in two fish muscles. The contents of water-soluble protein, salt-soluble protein, and non-nitrogenous protein were higher in the golden pompano while salt-insoluble proteins were higher in the hybrid grouper. The main minerals found were K (3700.56-4495.57 μg/g) followed by P > Na > Mg > and Ca, respectively. Fatty acids contents consisted of polyunsaturated fatty acids ranging from 29.40% to 43.09% and saturated fatty acids 28.33% to 39.61%. The muscles were rich in n-3 PUFAs with n-6/n-3 ratio of 1.36%-2.96% in the back and abdomen. On the other hand, total amino acid and non-essential amino acid contents were found higher in the hybrid grouper while essential amino acid and delicious amino acid contents were higher in the golden pompano. Glutamic acid was the most predominant amino acid. The amino acid scores (AAS) of six amino acids were close to 1.00, whereas lysine showed the highest AAS while tryptophan was the most limited essential amino acid in all muscles, respectively. These results indicated golden pompano and hybrid grouper exhibited a varied nutritional composition and offered a good nutritional profile.
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Affiliation(s)
- Ahtisham Ali
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Jinfang Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Imran Khan
- Department of Food Science and TechnologyThe University of HaripurHaripurKhyber PakhtunkhwaPakistan
| | - Shuai Wei
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qinxiu Sun
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Qiuyu Xia
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zefu Wang
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Zongyuan Han
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
| | - Shucheng Liu
- Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Centre of SeafoodKey Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institute, College of Food Science and Technology, Guangdong Ocean UniversityZhanjiangChina
- Southern Marine Science and Engineering Guangdong LaboratoryZhanjiangChina
- Collaborative Innovation Centre of Seafood Deep ProcessingDalian Polytechnic UniversityDalianChina
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Yin M, Chen M, Yanagisawa T, Matsuoka R, Zhang L, Qiu W, Tao N, Xi Y, Wang X. A comparative study on the nutritional evaluation of the head, meat, roe, and viscera of rainbow smelt (Osmerus mordax). J Food Compost Anal 2022. [DOI: 10.1016/j.jfca.2022.104469] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Species substitutions revealed through genotyping: Implications of traceability limitations and unregulated fishing. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107779] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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