Table 2.
Amino acid composition (mg/g protein) of salmon, cod and herring backbones and their mechanically separated meat (MSM) and protein isolates. For comparison recommended levels of the essential amino acids (EAA) are shown to the right.
| Amino Acid (mg/g Protein) | Herring | Salmon | Cod | FAO/WHO Adult (Infant) (mg/g Protein) | ||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | Backbone | MSM | Protein Isolate | ||
| Valine * | 45.3 ± 1.6 b | 45.4 ± 1.6 b | 50.4 ± 1.8 b | 50.1.1 ± 0.9 b | 50.3 ± 5.6 b | 56.2 ± 1.3 a | 39.9 ± 2.7 c | 45.5 ± 2.2 b | 49.2 ± 1.4 b | 39(55) |
| Threonine * | 45.1 ± 1.2 de | 45.7 ± 1.0 cde | 48.4 ± 1.8 bcd | 52.3 ± 2.2 ab | 51.0 ± 6.5 abc | 55.3 ± 1.0 a | 42.3 ± 3.0 e | 46.2 ± 2.0 cde | 48.5 ± 1.9 bcd | 23(31) |
| Isoleucine * | 41.1 ± 0.8 d | 43.5 ± 1.3 cd | 48.0 ± 1.8 b | 48.7 ± 1.7 b | 49.9 ± 5.5 b | 55.8 ± 0.9 a | 39.4 ± 2.6 d | 46.3 ± 1.8 bc | 49.6 ± 1.8 b | 30(32) |
| Leucine * | 41.1 ± 2.5 e | 50.0 ± 2.7 d | 61.2 ± 1.6 b | 52.1 ± 0.0 cd | 55.1 ± 4.7 c | 67.7 ± 1.4 a | 44.2 ± 2.2 e | 55.4 ± 1.2 c | 64.3 ± 1.2 ab | 59(66) |
| Lysine * | 77.5 ± 0.9 bcd | 73.2 ± 1.9 cd | 77.3 ± 1.8 bcd | 86.0 ± 4.0 ab | 83.7 ± 11.1 ab | 88.4 ± 1.3 a | 68.9 ± 4.6 d | 76.6 ± 3.5 bcd | 79.8 ± 2.5 abc | 45(57) |
| Methionine * | 46.9 ± 1.3 abc | 44.3 ± 0.7 bc | 44.6 ± 1.8 bc | 39.2 ± 7.7 a | 52.3 ± 2.3 ab | 51.2 ± 1.5 a | 42.1 ± 2.9 c | 45.2 ± 2.2 bc | 46.8 ± 2.2 abc | 17(42) |
| Histidine * | 76.5 ± 0.5 ab | 68.0 ± 0.5 bcd | 62.0 ± 3.6 d | 82.4 ± 4.7 a | 76.9 ± 12.3 ab | 72.5 ± 2.03 abc | 63.2 ± 4.6 cd | 64.8 ± 4.2 cd | 62.8 ± 3.1 cd | 15(20) |
| Phenylalanine * | 48.7 ± 2.8 bc | 47.8 ± 0.7 bc | 48.8 ± 2.8 bc | 55.8 ± 2.4 a | 53.4 ± 6.9 ab | 56.4 ± 1.1 a | 44.4 ± 3.3 c | 48.2 ± 2.4 bc | 49.9 ± 1.6 bc | 19(72) |
| Glycine | 51.0 ± 0.2 bc | 44.3 ± 0.4 cde | 42.3 ± 1.8 e | 60.7 ± 1.8 a | 50.4 ± 7.1 bc | 49.5 ± 0.9 bcd | 53.2 ± 5.8 b | 44.4 ± 2.1 cde | 43.3 ± 1.8 de | |
| Alanine | 54.0 ± 0.6 ab | 48.5 ± 1.5 b | 49.9 ± 2.6 b | 58.6 ± 2.0 a | 53.8 ± 6.5 ab | 57.0 ± 1.7 a | 48.9 ± 4.5 b | 49.2 ± 2.1 b | 50.5 ± 1.2 b | |
| Serine | 58.8 ± 0.9 abcd | 54.4 ± 0.3 bcd | 52.0 ± 2.5 d | 65.2 ± 3.4 a | 60.9 ± 9.0 ab | 60.4 ± 1.5 abc | 52.8 ± 4.4 cd | 53.8 ± 2.8 bcd | 54.0 ± 2.2 bcd | |
| Proline | 48.8 ± 1.0 bc | 45.9 ± 1.0 bc | 45.8 ± 2.3 bc | 58.7 ± 1.7 a | 51.1 ± 7.0 bc | 52.0 ± 0.8 c | 49.3 ± 1.7 bc | 44.7 ± 2.2 c | 44.5 ± 2.1 bc | |
| Aspartic acid | 122.5 ± 3.0 d | 107.0 ± 1.1 bc | 98.7 ± 5.3 c | 129.2 ± 7.4 a | 120.7 ± 19.4 ab | 114.6 ± 3.0 abc | 99.5 ± 7.3 c | 102.3 ± 6.5 c | 100.4 ± 4.9 c | |
| Glutamic acid | 118.1 ± 2.8 ab | 104.3 ± 1.0 bcd | 99.3 ± 4.7 cd | 125.3 ± 7.0 a | 117.1 ± 18.4 ab | 113.8 ± 2.5 abc | 96.9 ± 7.0 d | 101.0 ± 5.5 cd | 102.0 ± 3.7 cd | |
| Arginine | 121.1 ± 3.1 ab | 105.9 ± 0.7 bcd | 97.5 ± 5.2 d | 128.5 ± 5.5 a | 120.0 ± 19.1 ab | 113.8 ± 3.0 abc | 99.4 ± 7.4 cd | 101.9 ± 6.4 cd | 99.6 ± 4.4 cd | |
| Tyrosine | 92.3 ± 2.3 ab | 81.3 ± 0.6 bcd | 74.7 ± 4.3 d | 98.0 ± 15.7 a | 91.8 ± 14.7 ab | 87.8 ± 2.5 abc | 75.5 ± 5.4 d | 78.4 ± 4.9 cd | 76.7 ± 4.0 cd | |
| Total EAA | 422.5 ± 8.16 cde | 418 ± 9.5 de | 440.8 ± 18.5 bcd | 479.0 ± 18.4 ab | 470.4 ± 59.6 abc | 503.6 ± 9.2 a | 384.5 ± 26.1 e | 428.3 ± 19.4 cde | 450.9 ± 15.8 bcd | |
| EAA/AA | 0.41 c | 0.41 c | 0.44 a | 0.40 d | 0.41 c | 0.43 a | 0.40 d | 0.42 b | 0.44 a | |
Results are shown as mean ± SD (n = 3). * Shows essential amino acids. EAA means the total content of essential amino acids. AA means the total amount of amino acids. Different small letters in each column shows significant differences (p < 0.05).