TECHNICAL AND CHEMICAL CHARACTERISTICS OF A DEEP-WATER SPECIES ANTIMORA MICROLEPIS

• Published in: Izvestiâ Tihookeanskogo naučno-issledovatelʹskogo rybohozâjstvennogo centra Vol. 198; no. 3; pp. 230 - 238
• Main Authors: Davletshina, T. A., Shulgina, L. V., Pavel, K. G., Maltzev, I. V.
• Format: Journal Article
• Language: English; Russian
• Published: Vladivostok TINRO-Center 02.10.2019; Transactions of the Pacific Research Institute of Fisheries and Oceanography
• Subjects: amino acid; Antimora microlepis; Biochemical analysis; Fatty acids; free fatty acid; lipid; Lipids; macroelement; Marine; Marine fishes; microelement; phospholipid; protein; Proteins; INW, Japan Sea
• ISSN: 1606-9919; 2658-5510
• DOI: 10.26428/1606-9919-2019-198-230-238

Antimora microlepis is considered as a new object of deep-water fishery. Its body length in the catches of 2018 was 40–80 cm, on average 56 cm, weight — 570–5670 g, on average 2170 g. Water content of its meat was 81.6 % that is similar to the meat of cod (82.1 %) but lower than the water content for other deep-water fish species. The muscle tissue of А. microlepis is lowcalorie and distinguished by medium protein content (17.1 %) and low fat content (0.4 %). The proteins have standard number and ratio of essential amino acids, the index of ECB is 114.8 %. Among fatty acids of the meat lipids, PUFAs dominate (49.4 %), mainly omega-3 family, but their content does not exceed 0.2 g per 100 g of meat because of low fat content. The meat of A. microlepis could be a source of sodium and copper, these metals content in 100 g of muscle tissue satisfies the daily needs of human body by 14.1 % and 18.0 %, respectively. Because of high protein content and low fat content, the meat of A. microlepis can be considered as a dietary fish raw material for both general and specialized products.