Determination of Amino Acids Composition in Different Tissues of Whiting, Merlangus merlangus euxinus (Nordmann, 1840) from the Black Sea, Turkey

Yıl 2019, , 142 - 147, 31.12.2019

Özlem Bilgin Uğur Çarlı Selahattin Erdogan Murat Emrah Maviş Gökçe Göksu Gürsu Muhitdin Yılmaz

https://doi.org/10.28955/alinterizbd.665228

Cited By: 4

Öz

LC-MS/MS was used to determine the amino acid composition in muscle, ovary and liver of whiting, Merlangus merlangus euxinus, caught off the coast of Sinop province in the Black Sea. A total of 19 amino acids (AA) were found in the different samples. The essential amino acids (EAA) in the different tissues of whiting were 55.9% in the meat, 54.8% in the ovary and 51.7% in the liver of the total amino acids. The AA contents except for Arg, Glu, Pro and Tau in meat and ovary of whiting were not significantly different (P > 0.05), but the AA contents except for Cys, Tyr, Asp, Orn and Tau of these two tissues were significantly (P < 0.05) higher than the AA contents of the liver. These results showed that whiting ovaries have approximately as much protein as the meat.

Anahtar Kelimeler

LC-MS/MS, Amino acids, Whiting, Essential amino acids, Merlangus merlangus euxinus

Kaynakça

• Adeyeye, E. I. 2009. Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry, 113, 43 – 46.
• Anonymous, 2016. Agilent 6460 Triple Quad Mass Spectrometer (Model K6460) System. Agilent Technologies, Inc. 2016, 52 p.
• Antoine, F. R., Wei, C. I., Littell, R. C. and Marshall, M. R. 1999. HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization. Journal of Agricultural and Food Chemistry, 47, 5100 – 5107.
• Bilgin, S., Bal, H. and Taşçı, B. 2012. Length based growth estimates and reproduction biology of whiting, Merlangius merlangus euxinus (Nordman, 1840) in the Southeast Black Sea. Turkish Journal of Fisheries and Aquatic Sciences, 12, 871-881.
• Bowers, A. B., 1954. Breeding and growth of whiting (Gadus merlangus L.) in Isle of Man waters. Journal of the Marine Biological Association of the United Kingdom, 33, 97 - 122.
• Doğan, G. and Ertan, Ö. O., 2017. Determination of amino acid and fatty acid composition of goldband goatfish [Upeneus moluccensis (Bleeker, 1855)] fishing from the Gulf of Antalya (Turkey). International Aquatic Research, 9, 313-327.
• Erkan N., Selçuk, A. and Özden, Ö., 2010a. Amino acid and vitamin composition of raw and cooked Horse Mackerel. Food Analytical Methods, 3, 269-275.
• Erkan N., Özden, Ö. and Selçuk, A., 2010b. Effect of frying, grilling, and streaming on amino acid composition of marine fishes. Journal of Medicinal Food, 13, 1524-1531.
• Hammer Ø., Harper D. A. T. and Ryan P. D., 2001. PAST: Paleontological statistics software package for education and data analysis. Palaeontologia Electronica, 4, 1 - 9.
• Kim, J. D. and Lall, S. P., 2000. Amino acid composition of whole body tissue of Atlantic halibut (Hippoglossus hippoglossus), yellowtail flounder (Pleuronectes ferruginea) and Japanese flounder (Paralichthys olivaceus). Aquaculture, 187, 367 – 373.
• Limin, L., Feng, X. and Jing, H., 2006. Amino acids composition difference and nutritive evaluation of the muscle of five species of marine fish, Pseudosciaena crocea (large yellow croaker), Lateolabrax japonicus (common sea perch), Pagrosomus major (red seabream), Seriola dumerili (Dumeril’s amberjack) and Hapalogenys nitens (black grunt) from Xiamen Bay of China. Aquaculture Nutrition, 12, 53–59.
• Mazlum, R.E. and Bilgin, S., 2014. Age, growth, reproduction and diet of the whiting, Merlangius merlangus euxinus (Nordmann, 1840), in the southeastern Black Sea. Cahiers de Biologie Marine, 55, 463 – 474.
• Mohanty, B., Mahanty, A., Ganguly, S., Sankar, T. V., Chakraborty, K., Rangasamy, A., Paul, B., and Sharma, A.P., 2014. Amino acid compositions of 27 food fishes and their importance in clinical nutrition. Journal of Amino Acids, 201, 1-7.
• Özden, Ö. and Erkan, N., 2011. A preliminary study of amino acid and mineral profiles of important and estimable 21 seafood species. British Food Journal, 113, 457 – 469.
• Ruiz-Capillas, C. and Moral, A., 2001. Changes in free amino acids during chilled storage of hake (Merluccius merluccius L.) in controlled atmospheres and their use as a quality control index. European Food Research and Technology, 212, 302-307.
• Tapiero, H., Mathé, G., Couvreur, P. and Tew, KD., 2002. II. Glutamine and glutamate. Biomed Pharmacother, 56, 446-57.
• Tilami, S.K. and Sampels, S., 2018. Nutritional value of fish: lipids, proteins, vitamins, and minerals. Reviews in Fisheries Science & Aquaculture, 26, 1-11.
• Watford, M., 2015. Glutamine and glutamate: Nonessential or essential amino acids? Animal Nutrition, 1, 119–122.