بررسی پروفیل اسید آمینه وتعیین تقریبی ترکیبات فیله ماهی گیش طلایی (Gnathanodon speciosus) صید شده از دریای عمان در دو فصل تابستان و زمستان

نوع مقاله : مقاله پژوهشی

نویسندگان

1 دانشجوی کارشناسی ارشد فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، ایران

2 دانشیار فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، ایران

3 دانشیار بهداشت و بیماری‌های آبزیان، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، ایران

4 دانشجوی دکتری فرآوری محصولات شیلاتی، دانشکده علوم دریایی، دانشگاه دریانوردی و علوم دریایی چابهار، ایران

چکیده

در این مطالعه تعیین تقریبی ترکیبات بیو شیمیایی فیله و پروفیل اسیدهای آمینه فیله در ماهی گیش طلایی (Gnathanodon speciosus) صید شده از دریای عمان در دو فصل تابستان و زمستان بررسی شد. 36 قطعه ماهی استفاده شد و پس از آماده سازی نمونه‌ها و فیله کردن، رطوبت، چربی، پروتئین و خاکستر سنجیده شد و پروفیل اسید آمینه با استفاده از هیدرولیز اسیدی و قلیایی و تزریق به کرماتوگرافی مایع با کارآیی بالا سنجیده شد. محتوای چربی و پروتئین در زمستان اختلاف معنی‌داری با تابستان داشت (05/0>p). مقدار کل اسید آمینه‌های ضروری در فصل زمستان (۳۲۴/۰±۶۲۴/۱۰گرم در۱۰۰ گرم) اختلاف معنی‌داری با تابستان داشت (05/0>p). هیستیدین، لیزین، فنیل آلانین، اسید آسپارتیک، گلوتامین و گلایسین در دو فصل تابستان و زمستان تفاوت معنی­داری نشان دادند (05/0>p). اسید آمینه‌های گلوتامین با ۰۵/۰±۲۹۳/۳ و سیستئین با ۰۱/۳ گرم در۱۰۰ گرم گوشت، به ترتیب بیشترین و کمترین اسید آمینه بودند. نسبت اسیدهای آمینه ضروری به نیمه ضروری در زمستان اختلاف معنی‌داری با تابستان داشت (05/0>p). نسبت لوسین به ایزولوسین در هر دو فصل بالاتر از 9/1 بود. مصرف گوشت ماهی گیش طلایی از نظر ارزش تغذیه ای در هر دو فصل کیفیت بالایی دارد و بر اساس شاخص شیمیایی مصرف آن در فصول تابستان و زمستان به غیر از هیستیدین نیاز به سایر اسیدهای آمینه ضروری را برای بالغین فراهم می‌نماید.

کلیدواژه‌ها


عنوان مقاله [English]

Investigation of amino acid profiles and proximate composition of golden trevally (Gnathanodon speciosus) fillet caught from Oman Sea in summer and winter

نویسندگان [English]

  • Asma Jafari 1
  • Ali Taheri 2
  • mostafa Ghaffari 3
  • Zeinab Bavi 4
1 Ms.c student of Fish Processing Technology, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
2 Associate Professor of Fish Processing Technology, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
3 Associate Professor, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
4 Ph.D. student of Fish Processing Technology, Faculty of Marine Sciences, Chabahar Maritime University, Chabahar, Iran
چکیده [English]

In this study, the proximate analysis and amino acid profiles of golden trevalley fillets from the Oman Sea in summer and winter were investigated. After sample preparation and filleting of 36 fish, moisture, fat, protein and ash were measured and amino acid profiles were measured using injection to high performance liquid chromatography after acid and alkali hydrolysis. The total amount of essential amino acids in winter (10.624±0.324 g/100 g meat) was significantly higer than summer content (p<0.05). Histidine, lysine, phenylalanine, aspartic acid, glutamine and glycine showed significant differences in summer and winter (P <0.05). glutamine with 3.293± 0.05 and cysteine with 0.03 g/100 g meat were the highest and lowest amino acids, respectively. The ratio of essential to non-essential amino acids in winter was significantly different in comparison to summer (P <0.05). The ratio of leucine to isoleucine was higher than 1.9 in both seasons. Consumption of gold trevalley meat is of high quality in terms of nutritional value in both seasons, and based on the chemical index, its consumption in winter and summer, expect the histidine, provides the need for essential amino acids for adults.

کلیدواژه‌ها [English]

  • Golden trevally
  • Oman Sea
  • Chemical Index
  • Amino Acid
  • Proximate
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