Nutritional components of greeneye (Chlorophthalmus albatrossis)

Abstract

  We investigated the nutritional components of greeneye, the official fish of Iwaki city, Fukushima Prefecture, using specimens from different fishing grounds (in Aichi Prefecture and Miyazaki Prefecture and offshore of Joban).
1. The nutritional components were as follows : water, 66. 6-75. 2% ; protein, 14. 2-15. 8% ; lipids, 5. 4-14. 9% ; ash, 2. 6-3. 6%. Differences among the fishing grounds were particularly significant for the lipid content.
2. The limiting amino acid was tryptophan, and the amino acid score was 83.
3. The primary free amino acids were lysine, taurine, alanine, leucine, and glutamate. The total free amino acid content varied among the fishing grounds. In addition, compared to other amino acids, the taurine content was significantly affected by cooking.
4. The fatty acid composition of the lipids mainly included palmitic acid (approximately 24%), oleic acid (approximately 42%), icosapentaenoic acid (EPA ; approximately 6%), and docosahexaenoic acid (DHA ; approximately 10%), indicating a high proportion of oleic acid.
5. For the whole body, the cholesterol and taurine contents decreased when the head and viscera were removed.