Analysis and Evaluation of Nutrition Composition of Mussel

The nutrient components of mussel, including crude protein, crude fat, crude ash, vitamins and composition of amino acids, were analyzed in this study. The crude protein content ranged from 42.23% in S8 to 45.62% in S2. The crude fat content was generally ranging from 2.33% to 2.68%. The crude ash ranged from 1.08% to 1.67%. The total sugar content ranged from 1.23% to 1.31%. VA showed the highest contents and the content ranged from 202.32±0.30 mg/100g in S7 to 212.23±1.37 mg/100g in S5 among all the vitamins. The content of cholesterol ranged from 421.32±3.17 mg/100g in S7 to 445.12±2.43 in S1. The content of riboflavin ranged from 0.54±0.03 mg/100g in S7 to 0.63±0.05 in S3. The content of lecithin ranged from 1.20±0.07 mg/100g in S8 to 1.41±0.09 in S1. The content of unsaturated fatty acids ranged from 18.2±1.31 mg/100g in S8 to 22.9±1.49 in S5. The content of EAA was in the order of Leu > Lys > Thr > Phe >Ile > Val > Met .The ratio between essential amino acids and total amino acids was 39.18 %. The ratio between essential amino acids and total amino acids as well as the ratio between essential amino acids and nonessential amino acids in the amino acid composition of good quality proteins were about 86%, respectively proposed by FAO/WHO. The content of delicious amino acids in mussel was 15.53%, accounting for 36.72 % of total amino acids, which is an important reason for the particularly delicious of mussel.