The Effect of Stacking of Narrow-Barred Spanish Mackerel (Scomberoides commersonnianus) on Protein Composition and Amino Acid Profile
الموضوعات :Z. هادی زاده 1 , N. موراکی 2 , S. معینی 3
1 - M. Sc of the Department of Fisheries Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
2 - Assistant Professor of the Department of Fisheries Science, North Tehran Branch, Islamic Azad University, Tehran, Iran
3 - Associate Professor of the Department of Fisheries Science, North Tehran Branch, Islamic Azad University, Tehran, Iran.
الکلمات المفتاحية: Amino Acid Profile, Approximate Analysis, Crude Protein, Fisheries Product, Salt Curing, Scomberoides commersonnianus, Total Volatile Nitrogen,
ملخص المقالة :
Salt curing (Kencing) is a method used for preserving food products, including fish, that is believed to influence the quality and chemical composition of the finial product. The present study is focused on the alteration of protein quality and amino acid profile of Scomberoides commersonnianus after stacking during 190 days of shelf life in ambient temperature. A12 assorted of specimens were collected from Gheshm Island, Hormozgan Provience, North-West of the Persian Gulf and were transferred to the laboratory for processing. The samples were divided into six batches and cured with common salt. The samples were used for quality control at six intervals, including day 0(before salt curing),15, 30, 90, 150 and 190 (after salt curing); and TVN, crude protein, ash, moisture and salt contents were measured. Moreover, the amino acid profiles of the product were also being evaluated at three intervals including day 0(before saltcuring), 90 and 190 (after saltcuring). The increment of crude protein, ash, salt, moisture and TVN contents were significant after 190 days of preservation (p<0.05).18 amino acids were distinguished in the fresh sample, including 8 and 10 essential and non essential amino acids, respectively. The total amino acid content decreased significantly after 190 days curing with salt (p<0.05). The results indicated that the salt curing of Scomberoides commersonnianus could be a helpful method in preserving the product for just 90 days after processing, and the quality of the product was decreased significantly after 90 days of preservation.
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