A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species

作者：Ozden Ozkan^*; Erkan Nuray

来源：British Food Journal, 2011, 113(4-5): 457-469.

DOI：10.1108/00070701111123943

• Food technology
• Minerals
• Fish (food)
• Crustacea
• Molluscs
• Turkey

Purpose - The purpose of this paper is to evaluate the proximate composition, amino acid and mineral profiles of seafood for human consumption.
Design/methodology/approach - A total of 21 seafood species (eight seawater, one fresh water fish, six crustacean and six mollusc species) of commercial importance were chosen and purchased from the Istanbul local fish market. The sample to amino acids analyze was prepared in accordance with the hydrolysis technique described by Waters AccQ.Tag Chemistry Package Method (HPLC). Determination of iron (Fe), sodium (Na), potassium (K), magnesium (Mg), calcium (Ca), selenium (Sc), phosphorus (F) and iodine (I) was performed with thermo electron X7 inductively coupled plasma mass spectrometry (ICP-MS).
Findings - The lipid contents of species were found to be very low and considered as lean. The highest total amino acid values of fishes, crustaceans and molluscs were determined in John Dory, hake, red scorpion fish, spiny lobster, Norway lobster, sea snail and pecten. The mineral content of seafood species were found to be 9.3-157.11 mg/kg Fe, 558.13-6095.89 mg/kg Na, 253.25-1032.29 mg/kg Mg, 125.43-17174.76 mg/kg Ca, 0.18-7.76 mg/kg Se, 1586.45-5811.16 mg/kg P and 0.086-2.630 mg/kg I.
Originality/value - This paper is helpful to consumers and academics concerning the proximate, amino acid and mineral composition of 21 estimable seafood species (nine fish, six crustacean and six mollusc species).

• 出版日期2011