Comparative assessment of amino acids composition in two types of marine fish silage

Mukund Gauthankar,Komal Salkar,Rayadurga Anantha Sreepada,Mandar Paingankar,Rakhee Khandeparker,Mamatha S Shivaramu

doi:10.1038/s41598-021-93884-4

Abstract

Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. This study made a comparative assessment of biochemical and nutritive properties, especially the amino acid composition in supernatant phase of formic acid silages prepared from two fish types, Indian mackerel (Rastrelliger kanagurta) and false travely (Lactarius lactarius) representing fat fish (FF, fat content > 5%) and lean fish (LF, fat content < 5%), respectively during 35 days of fermentation (DoF). Significantly higher content of total amino acid (TAA) and free amino acids (FAA) were recorded in FFS (TAA, 41.2 ± 0.03 mg/g; FAA, 31.3 ± 0.003 mg/g) compared to LFS (TAA, 35.8 ± 0.07 mg/g; FAA, 18.26 ± 0.003 mg/g; FAA, 31.3 ± 0.003 mg/g) (p < 0.05). At the end of 35 DoF, the concentrations of amino acids such as asparagine, histidine, isoleucine, valine, cysteine, serine, lysine and arginine were significantly higher in FFS as compared to LFS. The relative amino acid composition of FFS and LFS varied in accordance with DoF and the relationship was found to be highly significant (ANOVA, p < 0.00001). High concentrations of l-amino acids such as leucine, glutamic acid and arginine were recorded in both FFS and LFS. In conclusion, the analysis suggested that a fermentation period of 25–30 days showed a significant effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05). Considering the role of amino acids in enhancing the plant growth and proliferation, the findings of the present study are quite useful.

Highlights

Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification
Organic silages prepared from fat fish (FFS) and lean fish (LFS) had a characteristic tawny brown colour which was accompanied with a strong characteristic salty-fishy odour
The analyses suggest that fermentation period of 25‒30 days exerted a profound effect on the composition of amino acids in both types of ensilage compared to other fermentation periods (p < 0.05) (Table 2)

Summary

Introduction

Fish silage is a brown liquefied product achieved by the action of enzymes when finely grounded whole/parts of either single or mixed fish types are subjected to acidification. Owing to its high content of hydrolysed proteins (free amino acids and peptides), fish silage has been reported to enhance the growth performance in fish[2]. An important role played by free amino acids (FAA) and short peptides in plant nutrition have been documented[20]. By virtue of their smaller size compared to complex protein structures, the direct absorption of Scientific Reports | (2021) 11:15235. Considering the most of the previous studies focussed on the heterogeneous fishery waste, the precise role of fish type in influencing the nutritional profile, total amino acids (TAA) and free amino acids (FAA) has not been elucidated

Methods

Results

Conclusion