文章基本信息

标题：Variation Of Amino Acids In White And Red Meat Of Skipjack Tuna (Katsuwonus Pelamis) Caught From Arabian Sea
本地全文：下载
作者：REMYA JAMES ; VINEETH KUMAR T V
期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2013
卷号：2
期号：7
页码：2843
出版社：S&S Publications
摘要：Amino acid profile of the white and red (dark) meat in Katsuwonus pelamis, a tuna fish, caught fromArabian Sea in the month of January, was estimated using gas chromatography. There was no significant variationbetween red and white meat samples for the total percentage of essential and non-essential amino acids whichconstitute 52.3% and 47.7% respectively. Non essential amino acids asparagine and glutamine, and semi essentialamino acid cysteine were not detected in both, red meat and white meat samples. Glutamate makes up approximately13% in both samples which can be considered the highest. Certain individual amino acids, histidine, lysine and arginineshowed variation between red and white meat samples.
关键词：red meat; white meat; amino acid; lysine; Katsuwonus pelamis