Comparative Composition and Nutritional Evaluation of Different Head Parts of Three Tuna Species
YANG Caili, CAO Xiaojie, ZHANG Yuanchao, LIU Shucheng, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming
1.Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Provincial Engineering Laboratory for Marine Biological Products, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, College of Food Science and Technology, Guangdong Ocean University, Zhanjiang 524088, China; 2.Collaborative Innovation Center of Seafood Deep Processing, Dalian Polytechnic University, Dalian 116034, China; 3.Guangdong Provincial Laboratory of Southern Marine Science and Engineering (Zhanjiang) , Zhanjiang 524025, China
Abstract：The basic nutrients of different parts (muscle, skin and bone) of yellow fin tuna, big eye tuna and southern bluefin tuna heads were analyzed and their nutritional value was evaluated. The results showed that the heads of all three tuna species was rich in crude protein, crude fat and ash. For all species, head muscle contained a full range of essential amino acids, the ratio of essential amino acids to total amino acids was close to 40%, the amino acid score was higher, and the essential amino acid index value was greater than 86, indicating that tuna head muscle is a high-quality source of protein. In contrast, the protein nutritional value of tuna head skin and bone was relatively lower. The ratio of saturated to monounsaturated to polyunsaturated fatty acids in head lipids from the three tuna species was close to 1:1:1, which were rich in docosahexaenoic acid (DHA, 15.69%–23.29%) and eicosapentaenoic acid (EPA, 4.02%–5.15%). The ratio of DHA to EPA was 3.23–5.27, and the ratio of n-6 to n-3 polyunsaturated fatty acids was 0.13–0.29, suggesting high nutritional value. Furthermore, the tuna heads were rich in mineral elements such as Ca, Fe and Zn, which are beneficial to human health.
杨彩莉，曹晓杰，张渊超，刘书成，吉宏武，高 静，毛伟杰，郝记明. 3种金枪鱼头不同部位成分比较及营养学评价[J]. 肉类研究, 2019, 33(10): 8-14.
YANG Caili, CAO Xiaojie, ZHANG Yuanchao, LIU Shucheng, JI Hongwu, GAO Jing, MAO Weijie, HAO Jiming. Comparative Composition and Nutritional Evaluation of Different Head Parts of Three Tuna Species. Meat Research, 2019, 33(10): 8-14.
2019, Vol. 33 
