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Proximate and Amino Acid Composition of the Roe and Muscle of Selected Marine Species
Author(s) -
IWASAKI MARIKO,
HARADA ROKURO
Publication year - 1985
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.1365-2621.1985.tb10539.x
Subject(s) - leucine , amino acid , yolk , proline , aspartic acid , food science , essential amino acid , chemistry , composition (language) , glutamic acid , biochemistry , biology , cholesterol , linguistics , philosophy
Crude protein, total lipid, water, cholesterol, and amino acid com‐position of the roe of eighteen Pacific marine species were determined and compared with those of muscle from the same marine species. Crude protein and total lipid were higher in roe than in muscle, while water was lower. Cholesterol in roe was generally tenfold higher than that of muscle but only around one‐fourth that of hen egg yolk. Glutamic acid, leucine, and aspartic acid were generally found to be the major components of roe. Leucine and proline content were significantly greater in roe than in muscle. On the whole, roe was well balanced with the essential amino acid and had a good E/NE ratio and may be considered a food source of high‐quality protein.