Abstract:The major nutritional components and lipid compositions in fishskin of Theragra chalcogramma were analyzed, and the fatty acid profiles were also detected to evaluate its nutritional quality by gas chromatography-mass spectrometry (GC-MS) for the nutritional value and development of instant food in fishskin of Theragra chalcogramma. The results indicated that the total lipid content was 6.09% as dry weight, primarily including triglycerides (53.85%) and phospholipids (25.54%). C16∶0, C18∶1n-9, C20∶1n-11, C20∶5n-3 and C22∶6n-6 were the predominant fatty acids, and C20∶5n-3 and C22∶6n-6 accounted for 27.64% of total fatty acids. Additionally, the ratio of saturated fatty acids (SFA), monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) was 0.85∶1.00∶0.92, and atherogenic index (AI) and thrombogenic index (TI) were 0.50 and 0.23, respectively, which showed the fishskin could promote the development of nervous system, and effectively prevent against cardiovascular diseases, such as antilipidemic, antiatherosclerosis antithrombotic. Therefore, the fishskin of Theragra chalcogramma conformed to the human nutritional requirement for fatty acids. Meanwhile, the results should provide theoretical basis for nutritional evaluation and the value-added comprehensive utilization of the fishskin of Theragra chalcogramma.