[Nutritional evaluation of fatty acid compositions and the fat of Fujian characteristic snacks].

OBJECTIVE

To analyze the fat and fatty acid composition of Fujian characteristic snacks, and to evaluate their nutritional value.

METHODS

The fat and fatty acid composition of Fujian characteristic snacks were analyzed by the national standards, and analyzed by statistics such as correlation analysis, nonparametric test and cluster analysis. The nutritional value of fatty acid was evaluated by unsaturated index(UI), atherogenic index(AI), thrombosis index(TI).

RESULTS

The contents of crude fat and total fatty acid were 0.11-26.35 g/100 g and 0.08-17.85 g/100 g. The correlation coefficient r=0.915(P<0.01), crude fat and total fatty acid in poultry and livestock meats were higher than those in seafood(P<0.05). The main saturated fatty acids(SFA) were palmitic acid(21.80%-34.00%)and stearic acid(7.72%-21.45%), and the main unsaturated fatty acids(UFA)were oleic acid(5.38%-41.17%) and linoleic acid(2.99%-23.54%). The content of eicosapentaenoic acid(EPA) in fish noodle(0.71%) and docosahexaenoic acid(DHA) in fried fish roll, fish slide, fish noodles(0.41%, 2.12%, 1.59%)were far higher than other snacks. Polyunsaturated fatty acids/saturated fatty acids(PUFA/SFA)ratios were 0.10-0.69, there were 8 kinds of snacks with PUFA/SFA ratio value>0.4. The n-3 PUFA/n-6 PUFA ratios were 0.01-0.75, n-6 PUFA/n-3 PUFA ratios were 1.33-74.31. The n-6 PUFA/n-3 PUFA ratios of fish slide(1.33) and fish noodle(2.13) conform to the ideal ratio stipulated by the British Health Organization, and the ratio of flat food(6.36) conform to the recommended ratio of Food and Agriculture Organization. The SFA∶monounsaturated fatty acids(MUFA)∶PUFA ratios were 0.8∶1.0∶0.5-2.4∶1.0∶0.2, the ratios of pork zongzi, meat yan silk, spicy meat, pressed salted duck and fried oyster(1.2∶1.1∶0.5, 0.8∶1.0∶0.6, 1.0∶1.0∶0.7, 0.8∶1.0∶0.5 and 1.1∶1.1∶0.5) were close to 1∶1∶1. The UI of 15 snacks was 48.37-90.67. The AI was 0.40-1.44, and the TI was 0.97-2.32. When the distance scale was 9, snacks were divided into three categories, namely fish noodle, fish slide and others. Fish noodle was high EPA and DHA type, and fish slide was high DHA type.

CONCLUSION

The fat and total fatty acid contents of the 15 snacks were wide, which were closely related to the raw materials and cooking style. Nutrition and health value of fish slide, fish noodles food, meat yan silk and spicy meat were high.