The Effects of Surimi Process on Amino Acids Profile of Sphyraena jello Fish

Abstract

ABSTRACT The purpose of this study was to determine the amino acids profile of Sphyraena jello surimi and minced fillet. Fresh Sphyraena jello fish with an average weight of 750 g were purchased randomly from a fisheries market in Behbahan city, southern Iran. The fillet was minced with the grinder, and then washed three times with cold distilled water. The volume of water used was 4 times the weight of the fish. In the last step, the fillet was washed in a 0.2% salt water solution, and a dewatering step was done. The samples were transferred to the Pars Biofarmacy Research laboratory for measuring the protein content and amino acids profile of surimi and minced samples, according to the AOAC method. This experiment showed that there was a significant decrease in the total protein content and the amino acids profile in obtained surimi. The essential amino acids content was lower than non-essential amino acids content. The highest percentage of essential amino acids belonged to lysine, leucine, and threonine, and the lowest was found for methionine. Among the non-essential amino acids, glutamic acid and aspartic acid had the highest percentage. Therefore, the produced surimi had amino acids contents significantly lower than the minced fillet.