Amino acid composition of P. fucata meat and its hydrolysates after 10 h of hydrolysis (g/100 g)a.
| Amino acid | Meat | Hydrolysates |
|---|---|---|
| Asp | 5.87 | 6.78 |
| Thr | 2.77 | 3.24 |
| Ser | 2.64 | 2.99 |
| Glu | 8.11 | 9.88 |
| Pro | 1.71 | 1.96 |
| Gly | 3.56 | 4.18 |
| Ala | 3.08 | 3.68 |
| Val | 2.67 | 3.11 |
| Met | 1.36 | 1.61 |
| Ile | 2.40 | 2.80 |
| Leu | 4.08 | 4.73 |
| Tyr | 1.92 | 2.13 |
| Phe | 2.36 | 2.58 |
| Lys | 4.71 | 5.23 |
| His | 1.06 | 1.17 |
| Arg | 4.07 | 4.45 |
| Cys | 1.30 | 1.23 |
| Trp | 0.55 | 0.62 |
| HAAs | 21.43 | 24.45 |
| PCAAs | 9.84 | 10.85 |
| AAAs | 4.83 | 5.33 |
a
Hydrophobic amino acids (HAAs): alanine, isoleucine, valine, leucine, tyrosine, phenylalanine, tryptophan, proline, cysteine and methionine. Positively charged amino acids (PCAAs): arginine, lysine, histidine. Aromatic amino acids (AAAs): phenylalanine, tyrosine and tryptophan.