| Puffer fish is a kind of benthic warm water fish, located in the western North Pacific,and about 40 species have been found in the major sea areas in China .Almost all species of puffer fish contain tetrodotoxin which is mortal, so consumption of puffer fish is forbidden in China.However, a large consumer demand still exists, somebody even desperate to eat puffer fish.In recent years, wild puffer fish resources have declined sharply which makes the gross far from meeting market demand.So ,many people carried out their artificial breeding. Bred puffer fish is becoming more and more popular with domestic and foreign consumers because of its innocuity , fresh flavor and high nutritional value. Among all common puffer fish,Fugu.obscurus, Fugu.flavidus and Fugu.rubripes have a large market potential as well as outstanding economic value and social value,for their large size of individuals and fast growing speed. So far, research on the nutritional value of bred puffer fish muscle has not yet done comprehensively.In this paper, proximate nutrients (moisture, ash, crude protein and crude fat), mineral elements and profile of amino acids in muscles of three species of puffer fish mentioned above were analyzed and compared. The results showed that bred puffer fish muscles had high protein and low fat contents,in which the crude proteins accounted for 17.83% ~ 18.38%,while the crude fat contents were only 0.73% ~ 0.83%.18 kinds of amino acids were detected in muscles of the three species of puffer fish, including 8 kinds of essential amino acids (EAA) for human and 10 kinds of non-essential amino acids (NEAA) .Contents of total amino acids for different puffer fish were basically close to 51.67g/100g ~ 55.93g/100g,of which the highest amino acid was glutamic acid (6.23g/100g ~ 10.48g/100g),the lowest amino acid was tryptophan (0.14g/100g ~ 0.21g/100g). Contents of EAA was 24.68g/100g ~ 25.73g/100g, ratios of essential amino acids to the total amino acid (EAA / TAA) were 44.13% ~ 49.80%,essential amino acids to non-essential amino acids (EAA / NEAA ) were 78.99% ~ 99.20%, which showed that puffer fish were good resource of high-quality protein.In addition, three species of puffer fish muscles were all rich in minerals,both macroelements and microelements.The highest macroelement was K (301.34mg/100g ~ 402.33mg / 100g), followed by P,Na,Mg,Ca,respectively.Especially,the content of Na in puffer fish was significantly higher than that in grass carp, bighead carp and mandarin fish. The highest microelement was Fe (1.52 mg/100g ~ 2.04 mg/100g), followed by Zn, Cu.Especially,the content of Cu was about 10 times that of grass carp. These results proved that the three species of bred puffer fish were of both high nutritional value and economic value,the aquaculture of puffer fish had a bright market prospect and development potential.In order to get a more comprehensive analysis of the characteristics of bred puffer fish muscle,and to establish a database system of nutrient composition of bred puffer fish muscle,different ages(2 years,6 months) of these three species of puffer fish were researched, and some significant differences were found among them.In view of the fresh flavor of puffer fish muscle,we analysed some critical taste substances such as free amino acids and nucleotides which contributed much to the fresh flavor. Additionally, we established the method of ion pair reversed high performance liquid chromatography(HPLC) for detecting nucleotides related to flavor of puffer fish muscle,with the mobile phase methanol: (0.01mol / L KH2PO4 +1.45 mmol / L tetra-n-butyl ammonium chloride, pH5.0) = 5:95 (v / v) .The average recovery of samples was 96.70% ~ 104.47%, while the coefficient of variation was 1.12% ~ 1.99%, minimum detection limits of 5'-GMP,5'-IMP,5'-CMP and 5'-AMP were 1.42,4.10,0.67 and 0.91μg/mL.This method proved to be accurate and easy to operate.The results showed that some free amino acids and nucleotides contributed a lot to the flavor of puffer fish muscles. ?... |
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