Proximate composition, amino acid and fatty acid composition of fish maws

被引：10
|
作者：
Wen, Jing [1 ]
Zeng, Ling [2 ]
Xu, Youhou [3 ]
Sun, Yulin [1 ]
Chen, Ziming [2 ]
Fan, Sigang [4 ]
机构：
[1] Lingnan Normal Univ, Dept Biol, Zhanjiang 524048, Peoples R China
[2] Lingnan Normal Univ, Dept Chem, Zhanjiang 524048, Peoples R China
[3] Qinzhou Univ, Guangxi Key Lab Beibu Gulf Marine Biodivers Conse, Qinzhou 535000, Peoples R China
[4] Chinese Acad Fisheries Sci, South China Sea Fisheries Res Inst, Minist Agr, Key Lab South China Sea Fishery Resources Exploit, Guangzhou 510300, Guangdong, Peoples R China
来源：
NATURAL PRODUCT RESEARCH | 2016年 / 30卷 / 02期
基金：
中国国家自然科学基金;
关键词：
fish maw; proximate composition; amino acids; fatty acids; PROFILES; HEALTH;
D O I：
10.1080/14786419.2015.1040790
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Fish maws are commonly recommended and consumed in Asia over many centuries because it is believed to have some traditional medical properties. This study highlights and provides new information on the proximate composition, amino acid and fatty acid composition of fish maws of Cynoscion acoupa, Congresox talabonoides and Sciades proops. The results indicated that fish maws were excellent protein sources and low in fat content. The proteins in fish maws were rich in functional amino acids (FAAs) and the ratio of FAAs and total amino acids in fish maws ranged from 0.68 to 0.69. Among species, croaker C. acoupa contained the most polyunsaturated fatty acids, arachidonic acid, docosahexaenoic acid and eicosapntemacnioc acid, showing the lowest value of index of atherogenicity and index of thrombogenicity, showing the highest value of hypocholesterolemic/hypercholesterolemic ratio, which is the most desirable.
引用
收藏
页码：214 / 217
页数：4
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