Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species

Iwasaki, Mariko; Harada, Rokuro

doi:10.1111/j.1365-2621.1985.tb10539.x

Cited by 126 publications

(96 citation statements)

References 8 publications

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“…Özyurt & Polat (2006) reported that the ratio of EAA to NEAA for wild sea bass were 0.75 and 0.77 for winter and summer respectively. According to other studies, the ratio of EAA to NEAA was 0.71 for cod Gadus morhua (Jhaveri et al, 1984) and mullet Mugil cephalus (Iwasaki & Harada, 1985); 0.74 for herring Clupea pallasi and 0.75 for chum salmon Oncorhynchus keta (Iwasaki and Harada, 1985). Similar ratios were obtained by and Valente et al (2011) in fillets of sea bream from other Mediterranean Regions in Europe.…”

Section: Amino Acid Content Of Sea Basssupporting

confidence: 65%

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Yıldız¹,

Ofori‐Mensah²

2017

Turk. J. Fish. Aquat. Sci.

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This study determined the influence of marine fish feeds on the amino acid (AA) composition in fillet of sea bream and sea bass at different seasons. AA profile of cultured fish fillets mirrored dietary amino acids (correlation ranged from 0.77 to 0.91). Slight variations (P>0.05) existed in protein and AA profiles in cultured and wild sea bream and sea bass. Main essential amino acids (EAA) were arginine, leucine and lysine while alanine, aspartic acid, glutamic acid and glycine were the main non-essential amino acids (NEAA) for both winter and summer in fish fillets. EAA/NEAA ratio ranged from 0.96 to 1.10 and 1.02 to 1.08 in summer and winter respectively for cultured and wild sea bream. In sea bass, the range was from 0.90 to 1.16 in summer and from 0.96 to 1.19 in winter. The study revealed that the EAA composition of fish fillets was affected by feeds and seasons (P<0.05). EAA/NEAA ratios indicated that both captured and cultured sea bream and sea bass fillets are sources of well-balanced protein and/or AA in all seasons for humans.

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Section: Amino Acid Content Of Sea Basssupporting

confidence: 65%

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Yıldız¹,

Ofori‐Mensah²

2017

Turk. J. Fish. Aquat. Sci.

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“…The ratios of essential amino acids (EAA) to nonessential amino acids (NEAA) in black tiger shrimp were close to the average of 0.70 reported by Iwasaki & Harada [1985] but higher ratios were reported in shrimps and lobster [Rosa & Nunes, 2003]. Based on the ratio fresh, smoked and sundried P. monodon have adequate nutritional protein.…”

Section: Non-polar Fatty Acids Concentrationmentioning

confidence: 93%

Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

Akintola¹,

Brown²,

Bakare³

et al. 2013

Pol. J. Food Nutr. Sci.

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There are information gaps in the knowledge of the impacts of traditional techniques of fish preservation used to meet market demands even though there are growing concerns of the effects of these methods of preservation on product forms and qualities. In this study the effects of commonly used preservation techniques of hot smoking and sun-drying on the nutritional composition of Penaeus monodon were investigated. Proximate values varied significantly (P<0.05) except for protein the dominant constituent with an average value of 64%. Stearic acid varied significantly (P<0.05) with lowest values of 2.30% in smoked specimens. Oleic acid was the highest fatty acid thus the predominance of the monounsaturated fatty acids (MUFA) with smoked samples having predominant (P<0.05) values. ω-3/ ω-6 ratios of 7.76, 13.01 and 8.16 in fresh, smoked and sundried were in favour of the omega 3 with EPA (16.95±0.76-18.43±1.01%) being significantly higher (P<0.05) to the DHA (9.36±0.54-11.90±0.27%). Smoked forms had significantly higher values (P<0.05) of alanine, threonine, tyrosine and cysteine. Arginine and histidine were significantly raised (P<0.05) in sundried specimens. Isoleucine, methionine, aspartate, glycine and proline remained highest (P<0.05) in fresh samples. Lysine was limiting in smoked and sundried specimens. Smoked products offered healthiest advantage with the lowest values of saturated fatty acids (25.10%), index of atherogenicity (0.58), index of thrombogenicity (0.20) and bearing in mind goal of reduced coronary heart disease (CHD) in food consumption. This paper offers the first holistic work on nutritional evaluations of the three commonest forms for which Giant tiger shrimps are frequently consumed.

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“…The ratio of essential (E, mg/100 g )/nonessential (NE, mg/100 g) amino acids was observed to be 0.76 in autumn, 0.75 in winter and 0.77 in spring and summer (Özyurt and Polat, 2006). Contents of MAAs were low to almost undetectable during the ice-cover season, whereas they increased as the ice started to melt, and reached highest concentrations during the ice-free season (Tartarotti Iwasaki and Harada (1985). Table 4 shows the compositional characteristics in terms of carbohydrate and energy content of the different raw trout lots and the corresponding cultured and wild trout.…”

Section: Amino Acid Compositionmentioning

confidence: 99%

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Kaya¹,

Erdem²,

Turan³

2014

Turk. J. Fish. Aquat. Sci.

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In this research, the differences between wild and cultured brown trout (Salmo trutta forma fario Linneaus, 1758) were determined by investigating meat yield, chemical quality and amino acid composition of wild and cultured trout in the East Black Sea region between January and December. The mean meat yield of 67.59%±0.48 in wild trout was significantly higher than that of 64.46%±0.73 in cultured trout (P<0.05). The mean crude protein, crude lipid, moisture contents and crude ash were 17

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Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species

Cited by 126 publications

References 8 publications

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Effects of Hot Smoking and Sun Drying processes on Nutritional Composition of Giant Tiger Shrimp (Penaeus monodon, Fabricius, 1798)

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