AMINO ACID CONTENT IN MUSCLE TISSUE OF THE BROWN MEAGRE, SCIAENA UMBRA LINNAEUS, 1758 (PISCES: SCIAENIDAE) AS CANDIDATE SPECIES FOR AQUACULTURE IN THE BLACK SEA, TURKEY
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Keywords

Seafood
Aquaculture
Amino acid
Nutritional value
Human health
Black Sea

How to Cite

Bilgin, Özlem, Maviş, M. E., & Göksu-Gürsu, G. (2020). AMINO ACID CONTENT IN MUSCLE TISSUE OF THE BROWN MEAGRE, SCIAENA UMBRA LINNAEUS, 1758 (PISCES: SCIAENIDAE) AS CANDIDATE SPECIES FOR AQUACULTURE IN THE BLACK SEA, TURKEY. Pakistan Journal of Marine Sciences, 29(1), 29–38. Retrieved from http://pakjmsuok.com/index.php/pjms/article/view/3

Abstract

In order to understand the nutritive quality focusing on amino acid profiles in the uscle of the brown meagre, Sciaena umbra, and to evaluate the potential of the species as a diet source for both human consumption and as candidate species for aquaculture, the main amino acid components in the muscle of this species were analyzed. Amino acid compositions were determined with the LC-MS/MS (Liquid Chromatography Tandem Mass Spectrometer) instrument. Although a total of thirty-nine amino acids were detected / searched by LC-MS/MS instrument, only twenty-four amino acid values were determined. Seven of these amino acids are essential amino acids (EAAs), two are semi-essential amino acids (SEAAs) and fifteen are non-essential amino acids (NEAAs). The most abundant amino acids in brown meagre meat were found as glutamic acid (13.88%), lysine (10.43%), aspartic acid (9.62%), leucine (8.32%), and glycine (6.87%), respectively. These five amino acids accounted for more than 49% of the total amount of amino acids. The levels of the total amino acids (ΣAA = 24.17 g/100g), total essential amino acids (ΣEAA = 9.42 g/100g), total non-essential amino acids (ΣNEAA = 12.39 g/100g), total semi-essential amino acids (ΣSEAA = 2.36 g/100g) for brown meagre in the Black Sea were higher than those reported in the other areas. This study shows that the brown meagre has high nutritional qualities and the results are also presented as an important criterion for obtaining information on amino acid nutritional requirements for aquaculture and healthy human food source for dietitians. 

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Copyright (c) 2020 Özlem Bilgin, Murat Emrah Maviş, Gökçe Göksu-Gürsu