Table 8.
The amino acid profile of raw, vacuum batter-fried (VBF), vacuum batter-fried and sauced (VBFS), deep batter-fried (DBF), and deep batter-fried and sauced (DBFS) chub mackerel (g/100 g).
| Amino Acid | Raw | VBF | VBFS | DBF | DBFS |
|---|---|---|---|---|---|
| Essential | 4.29 | 16.44 | 7.27 | 8.09 | 3.55 |
| Threonine | 0.59 | 1.63 | 0.82 | 0.83 | 0.40 |
| Valine | 0.65 | 2.02 | 0.76 | 0.99 | 0.38 |
| Isoleucine | 0.44 | 1.69 | 0.65 | 0.82 | 0.31 |
| Leucine | 0.80 | 2.97 | 1.41 | 1.46 | 0.71 |
| Phenylalanine | 0.50 | 1.45 | 0.67 | 0.73 | 0.36 |
| Lysine | 0.86 | 3.37 | 1.56 | 1.64 | 0.71 |
| Methionine | 0.12 | 1.35 | 0.57 | 0.58 | 0.26 |
| Tryptophan | 0.14 | 0.24 | 0.15 | 0.15 | 0.07 |
| Histidine | 0.19 | 1.72 | 0.68 | 0.89 | 0.35 |
| Non-essential | 6.15 | 19.48 | 9.74 | 9.99 | 5.27 |
| Arginine | 0.55 | 2.15 | 1.02 | 1.06 | 0.50 |
| Aspartic acid | 1.12 | 3.48 | 1.69 | 1.74 | 0.81 |
| Serine | 0.65 | 1.37 | 0.77 | 0.71 | 0.40 |
| Glutamic acid | 1.40 | 5.33 | 2.83 | 2.79 | 1.68 |
| Proline | 0.56 | 1.55 | 0.76 | 0.89 | 0.49 |
| Glycine | 0.64 | 2.02 | 0.90 | 1.03 | 0.50 |
| Alanine | 0.62 | 2.27 | 1.10 | 1.12 | 0.55 |
| Tyrosine | 0.25 | 0.82 | 0.44 | 0.40 | 0.21 |
| Cystine | 0.36 | 0.49 | 0.23 | 0.25 | 0.13 |
| Total | 10.44 | 35.92 | 17.01 | 18.08 | 8.82 |