Table 1.

Total amino acids in the hydrolysate (g/100 g) from processing of Atlantic mackerel (10,000–200 Da retentate). Analyses were conducted in duplicate.

Amino Acids	Mackerel Hydrolysate
Glutamic acid	13.23 ± 0.70
Aspartic acid	8.31 ± 0.28
Lysine	7.14 ± 0.46
Leucine	5.37 ± 0.13
Glycine	5.06 ± 0.29
Arginine	4.71 ± 0.15
Alanine	4.97 ± 0.07
Proline	3.43 ± 0.19
Valine	3.39 ± 0.25
Threonine	3.40 ± 0.09
Serine	3.27 ± 0.20
Histidine	3.17 ± 0.26
Phenylalanine	2.30 ± 0.19
Isoleucine	2.51 ± 0.21
Tyrosine	2.04 ± 0.18
Methionine	1.88 ± 0.16
Taurine	0.48 ± 0.03
Cysteine	0.27 ± 0.03
Tryptophan	0.64 ± 0.02
Total	75.57