Composition and Nutritional Evaluation of the Cuttlefish Muscle

文献类型： 外文期刊

第一作者： Chen, Shengjun

作者： Chen, Shengjun;Li, Laihao;Yang, Xianqing;Qi, Bo;Wu, Yanyan;Ma, Haixia;Deng, Jianchao

作者机构：

关键词： Cuttlefish muscle;Amino acid;Fatty acid;Composition and nutritional evaluation

期刊名称：ADVANCES IN CHEMISTRY RESEARCH II, PTS 1-3

ISSN： 1022-6680

年卷期： 2012 年 554-556 卷

页码：

收录情况： SCI

摘要： The nutritional components in the cuttlefish muscle were analyzed and the nutritive quality was evaluated in the paper. The results showed that the contents of the cuttlefish muscle in crude protein, crude fat, carbohydrate were 16.60%, 0.86%, 1.30%, respectively. There were 18 kinds amino acids and the total amino acids reached 17.44%, with an essential amino acid index(EAAI) of 67.95. The composition of the essential amino acids in muscle ratio was consistent with the FAO/WHO standards. In addition, the contents of saturated fatty acids, monounsaturated fatty acids and polyunsaturated fatty acids were 41.13%, 12.15% and 46.72%, respectively. And the muscle contains a higher content of EPA and DHA, reached 11.0% and 24.49%, respectively. It was considered that the cuttlefish muscle has a high nutritive value and it can be the important material of the high quality protein and unsaturated fatty acid.

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