Analysis and Evaluation of the Nutritive Components in the Edible Part of Estellarca olivacea

The nutritional composition of Estellarca olivacea was tested and analyzed with routine methods. The results showed that contents of crude protein, crude fat, carbohydrate and ash of the dry sample of the edible part were 63.64%, 10.95%, 13.55% and 8.97%, respectively. Eighteen kinds of amino aids and seven kinds of essential amino aids were found in the edible part. The total content of amino acids, the content of essential amino acids and flavour amino acids in the dry sample of the edible part were 54.83%, 19.80% and 27.54%, respectively. The total content of amino acids in protein of the edible part was 86.13%. The content of essential amino acids and flavour amino acids of the total amino acids were 36.11% and 56.52%. It was apparent that the constitutional rate of the essential amino acids accorded with the FAO/WHO standard. According to nutrition evaluation in amino acids score (AAS) and chemical score (CS), the limited amino acid were methionine + cysteine (Met + Cys) and tryptophan (Trp). The edible part of E. olivacea contained 28 kinds of fatty acids. The contents of total unsaturated fatty acids (UFA), mono-unsaturated fatty acids (MUFA), poly-unsaturated fatty acids (PUFA), and ω-3 poly-unsaturated fatty acids (ω-3PUFA) in total fatty acids were 41.31%, 23.06%, 18.25% and 10.54%, respectively. Eicosapentaenoic (EPA) and docosahexaenoic (DHA) in total fatty acids were 4.59% and 2.82%.