Nutrition composition of different size of male largemouth bass (<em>Micropterus salmoides</em>) and its implications for food processing industry

Abstract

To understand the basic nutritional composition and enhance the application of largemouth bass (<em>Micropterus salmoides</em>), the nutritional quality of muscle and skin of largemouth bass with body weight of 450.10±1.11g, 650.31±1.20 g, and 850.10±1.13 g was analyzed. Results showed that the skin and muscle of fish with a body weight of 650.31±1.20 g were most suitable for processing and comprehensive utilization. Glycine had the lowest percentage, while glutamic acid was the most prevalent amino acid connected to umami. Total amino acid (TAA), essential amino acid (EAA), and D-aspartic acid (DAA) levels first increased and then decreased as the body weight increased. Largemouth bass of an intermediate size exhibited the highest levels of TAA and DAA, and superior amino acid balance and had the highest nutritional value among the three groups. The most common necessary minerals were Na, Mg, and K. The skin had higher concentrations of these elements than muscle, and their amounts rose and reduced in proportion to body weight. Our results demonstrated that the male largemouth bass with a body weight of 650.31±1.20 g had the muscle with the highest nutritional quality and the greatest application potential.