Table 1.
Changes in free amino acid composition of shrimp during Kapi production
| Free amino acid composition (mg/g dry weight sample) | Sample | |||||
|---|---|---|---|---|---|---|
| R | S | D | F1 | F2 | F3 | |
| Essential amino acid | ||||||
| Histidine (His)a | 0.89 ± 0.01ab*,** | 0.93 ± 0.02a | 0.85 ± 0.01b | 0.54 ± 0.01c | 0.55 ± 0.07c | 0.59 ± 0.01c |
| Isoleucine (Ile) | 1.56 ± 0.03a | 1.30 ± 0.01b | 1.32 ± 0.01b | 1.21 ± 0.02c | 1.18 ± 0.01c | 1.18 ± 0.01c |
| Leucine (Leu) | 2.71 ± 0.01c | 2.81 ± 0.01c | 3.25 ± 0.01b | 3.99 ± 0.01a | 3.99 ± 0.03a | 4.05 ± 0.01a |
| Lysine (Lys) | 2.88 ± 0.03 cd | 3.01 ± 0.01c | 3.03 ± 0.01c | 3.95 ± 0.05b | 4.26 ± 0.02a | 4.38 ± 0.03a |
| Methionine (Met) | 0.72 ± 0.01b | 0.75 ± 0.02b | 0.72 ± 0.00b | 1.12 ± 0.01a | 1.09 ± 0.01a | 1.16 ± 0.01a |
| Phenylalanine (Phe) | 2.10 ± 0.06a | 2.09 ± 0.04a | 2.24 ± 0.01a | 2.05 ± 0.01a | 1.66 ± 0.01b | 1.43 ± 0.01b |
| Threonine (Thr) | 1.98 ± 0.02a | 1.72 ± 0.04a | 1.33 ± 0.01a | 0.05 ± 0.00b | 0.08 ± 0.01b | 0.03 ± 0.00b |
| Tryptophan (Trp) | ND | ND | ND | ND | 0.03 ± 0.00a | 0.03 ± 0.01a |
| Valine (Val) | 2.34 ± 0.01b | 2.32 ± 0.01b | 2.36 ± 0.04b | 2.55 ± 0.03a | 2.39 ± 0.02ab | 2.64 ± 0.03a |
| Total EAA | 15.18 ± 0.06a | 14.93 ± 0.04b | 15.10 ± 0.03b | 15.46 ± 0.05a | 15.23 ± 0.06a | 15.49 ± 0.03a |
| Non-essential amino acid | ||||||
| Alanine (Ala) | 3.57 ± 0.02c | 3.58 ± 0.04c | 4.1 ± 0.04b | 5.23 ± 0.06a | 5.62 ± 0.04a | 5.66 ± 0.02a |
| Anserine (Ans) | ND | ND | ND | ND | 0.03 ± 0.00b | 0.06 ± 0.00a |
| Arginine (Arg) | 5.16 ± 0.06a | 5.02 ± 0.03a | 4.55 ± 0.01b | 4.05 ± 0.01c | 4.05 ± 0.04c | 3.14 ± 0.01d |
| Aspartic acid/Asparagine (Asp/Asn) | 4.13 ± 0.04c | 4.55 ± 0.01c | 4.53 ± 0.04c | 6.69 ± 0.08b | 8.04 ± 0.09a | 8.51 ± 0.04a |
| Carnosine (Car) | ND | ND | ND | ND | ND | 0.03 ± 0.00 |
| Citrulline (Cit) | ND | ND | ND | ND | 0.07 ± 0.00a | 0.09 ± 0.01a |
| Cysteine (Cys) | ND | ND | 0.04 ± 0.01c | 0.06 ± 0.01b | 0.06 ± 0.00b | 0.12 ± 0.01a |
| Glycine (Gly) | 3.31 ± 0.02d | 3.54 ± 0.01c | 3.91 ± 0.05a | 3.55 ± 0.01c | 3.75 ± 0.03b | 3.66 ± 0.02bc |
| Glutamic acid/Glutamine (Glu/Gln) | 5.42 ± 0.10e | 5.35 ± 0.04e | 6.02 ± 0.04d | 9.11 ± 0.03c | 14.15 ± 0.07b | 18.18 ± 0.05a |
| Hydroxylysine (Hyl) | ND | ND | ND | ND | ND | 0.02 ± 0.00 |
| Hydroxyproline (Hyp) | ND | ND | ND | ND | ND | ND |
| Ornithine | ND | ND | ND | 1.04 ± 0.01b | 1.15 ± 0.01b | 2.02 ± 0.02a |
| Proline (Pro) | 3.48 ± 0.02c | 3.55 ± 0.01c | 3.28 ± 0.02c | 4.22 ± 0.01b | 4.59 ± 0.02ab | 5.01 ± 0.01a |
| Serine (Ser) | 2.94 ± 0.05a | 2.05 ± 0.02b | 2.15 ± 0.01b | 1.64 ± 0.02c | 0.92 ± 0.00d | 0.93 ± 0.01d |
| Taurine (Tau) | 0.02 ± 0.00c | 0.02 ± 0.00c | 0.02 ± 0.00c | 0.07 ± 0.01a | 0.05 ± 0.00b | 0.05 ± 0.00b |
| Tyrosine (Tyr) | 1.54 ± 0.01d | 1.88 ± 0.01b | 1.95 ± 0.01ab | 2.11 ± 0.01a | 1.82 ± 0.01b | 1.69 ± 0.03c |
| Total NEAA | 29.57 ± 0.08d | 29.54 ± 0.03d | 30.58 ± 0.04d | 37.77 ± 0.09c | 44.3 ± 0.09b | 49.17 ± 0.04a |
| Total free amino acid (TAA) | 44.75 ± 0.08d | 44.47 ± 0.06d | 45.68 ± 0.05d | 53.23 ± 0.09c | 59.53 ± 0.10b | 64.66 ± 0.05a |
*Essential amino acid in children
R raw material, S after salting, D after drying, F1, F2 and F3 after fermentation for 10, 20 and 30 days
*Mean ± SD (n=3)
**Different letters in the same row indicate the significant difference (P < 0.05)