The Amino Acid Content of Fish Muscle Protein.

Abstract

The following 16 amino acids, arginine, aspartic acid, glutamic acid, glycine, histidine, isoleucine, leucine, lysine, methionine, phenyl-alanine, proline, serine, threonine, tryptophane, tyrosine and valine, of the muscle protein of the following kinds of fish were determined by means of microbiological assay technique. Bonito, horse mackerel, turbot and two species of squid were studicd and the results discussed in the light of existing literature. Since the microbiological assay technique has made possible the systematic determination of the amino acids on a routine basis, many authors have reported on the amino acid content of food proteins. Fish muscle is of great importance in the Japanese diet as a source of protein and information regarding its composition is necessary. Therefore this study was made of the amino acid content of fish muscle protein to provide the fundamental knowledge necessary not only for estimating its alimentary validity but to assist in the technology of processing the food product.