Abstract:Turbot is internationally recognized as a high-value edible fish and has become one of the important farmed fish in the northern coast of China; however, its nutritional quality still lacks comprehensive evaluation, and its deep processing rate is too low. To provide fundamental data for the segmentation processing of turbot, the nutritional components, content of collagen, amino acid, fatty acid, and texture characteristics of different parts of turbot, including the dorsum, abdomen, chest, tail, skirt, and skin, were determined. Meanwhile, the nutritional value was also evaluated. The results showed that there were differences in crude protein content from different parts, among which crude protein content of skin was the highest (29.04%) and that of skirt was the lowest (12.99%), both of which were significantly different from that of the other parts (P<0.01): the crude protein content from the dorsum, abdomen, chest and tail was 18.76%, 18.96%, 17.91%, and 18.39%, respectively. The maximum fat content in the skirt was as high as 17.47%, containing the most types of fatty acids (27 kinds), and reached 318.09 mg/g; Polyunsaturated fatty acid (PUFA) was 3.90 to 6.76 times as much as that of the other parts, among which linoleic acid content was the highest (107.26 mg/g), followed by docosahexaenoic acid (DHA) (64.39 mg/g) and eicosapentaenoic acid (EPA) (26.61 mg/g). The skin had the highest level of 224.69 mg/g in collagen (P<0.01), which could be used as a raw material to produce collagen. A total of 18 amino acids were detected in all parts of the turbot. The main limiting amino acids in the dorsum, abdomen, chest, tail, and skirt were all methionine (Met) and cysteine (Cys), while the main limiting amino acid in the skin was tryptophan (Trp). In addition, except for the skin, amino acid compositions in other parts of the turbot were all in line with the ideal pattern described by FAO/WHO. Texture characteristics analysis showed that hardness, chewiness, and elasticity of the abdomen were significantly higher than those of the other parts (P<0.05), which had a better mouthfeel.
