Edible Meat Portion and Its Nutritional Value of Pomoxis nigromacufatus

Percentage, composition and nutritional value of the meat portion of Pomoxis nigromacufatus were determined. The results showed that the fish contained 64.23±0.53% of edible meat with 15.4% crude protein, 0.8% crude fat, 78.69% moisture, and 1.26% ash. On a dry basis, the meat contained 63.94% hydrolytic amino acids (AAs), of which 26.29% were the 7 essential AAs (EAAs) contributing 41.12% of the total AAs (TAAs). The ratio of TAA to non-EAA was 0.7 suggesting its EAA profile met the FAO/WHO standard for high quality proteins. In terms of AA and chemical scores, the first limiting AA in the meat was identified to be valine; and, the second limiting AAs, phenylalanine and tyrosine. The EAA index was 79.14, and 4 flavoring AAs accounted for 25.39% in the dry matters. The ratio of flavoring AA to TAA was 39.71%. Five fatty acids were detected, of which 33.75% were PUFA, and 17.5% DHA. It appeared that the meat from P. nigromacufatus was flavorful, rich and balanced in AA content, abundant in PUFAs and DHA, and considered feasible for further promotion and utilization as food.