Abstract:

The paper aims to study the nutritional components of Sinibotia pulchra and comprehensively evaluate the nutritional value. Biochemical analysis methods were used to determine the nutritional components, and the nutritional value was comprehensively evaluated. The contents of water, crude protein, crude fat and crude ash in the muscle of S. pulchra were 77.05%±1.24%、16.53%±0.13%、1.10%±0.02% and 1.47%±0.04%. A total of 16 amino acids were detected, including 7 essential amino acids, 9 non-essential amino acids and 4 umami amino acids. According to the amino acid score and chemical score, the first limiting amino acid of the muscle was valine, the essential amino acid index was 70.57, and the F value was 2.15. A total of 23 fatty acids were detected, including 7 saturated fatty acids, 5 monounsaturated fatty acids, and 11 polyunsaturated fatty acids. The contents of EPA and DHA in fatty acids were 2.31%±0.09% and 4.19±0.83%, respectively. A total of 10 mineral elements were detected, including 5 major elements and 5 trace elements. Among them, the potassium content was the highest, and the selenium content was the lowest and reached the selenium-enriched standard. S. pulchra is a high-quality protein food with rich and balanced nutrition and delicious taste. It is suggested that valine should be added to maintain its amino acid balance and promote the healthy growth of S. pulchra.

Key words: Sinibotia pulchra, muscle, nutritional components, nutritional evaluation