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The Composition of Essential and Certain Nonessential Amino Acids in Selected Hawaii Fish
Author(s) -
CABBAT FELICITAS SAMBAJON,
STANDAL BLUEBELL R.
Publication year - 1965
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1965.tb00284.x
Subject(s) - valine , amino acid , leucine , phenylalanine , alanine , glycine , proline , fish <actinopterygii> , limiting , composition (language) , histidine , food science , essential amino acid , biology , chemistry , biochemistry , fishery , mechanical engineering , linguistics , philosophy , engineering
SUMMARY Essential amino acids were determined by column chromatography for 5 varieties of fish popular as food in Hawaii. Recoveries for the amino acids studied were good, ranging from 98.7 to 102.2%. The content of essential as well as certain nonessential amino. acids was uniform for all the fish investigated, and the values of valine were higher than cited by other authors. There was no marked difference in the essential amino acid composition of the octopus and the four vertebrates. The proportions of the essential amino acids were compared with the proportions in the FAO “Provisional Pattern” and whole egg protein, and the protein scores were calculated. Favorable comparisons were obtained with the FAO pattern. Leucine and phenylalanine were somewhat limiting for all fish when compared with whole egg protein. The content of nonessential amino acids (histidine, glycine, glutamic acid, alanine, and proline) was comparable with ranges reported for other fish.