TY - JOUR JF - IFRO JO - IJFS VL - 13 IS - 1 PY - 2014 Y1 - 2014/1/01 TI - Taste activity value, free amino acid content and proximate composition of Mountain trout (Salmo trutta macrostigma Dumeril, 1858) muscles TT - N2 - In the present study, we identified free amino acid (FAA) contents and chemical composition in four populations of Salmo trutta macrostigma living in Mediterranean region of Turkey. In addition, taste impacts of FAAs were evaluated by taste active values. Moisture, protein, fat and ash content were found in the ranges of 75.49 - 79.59 %, 16.94 - 19.97 %, 1.58 - 3.75 % and, 1.39 - 1.56 %, respectively. While the significant difference (p.05) differences in ash content was determined. Thirteen FAAs were identified from the muscle tissue of S. trutta macrostigma by HPLC. The Glycine was found predominant as followed by methionine, proline, and glutamic acid. Also, the amount of non-essential free amino acids in S. trutta macrostigma muscle were significantly (p SP - 58 EP - 72 AU - Gunlu, A AU - Gunlu, N AD - KW - Mountain trout KW - Salmo trutta macrostigma KW - Free amino acid KW - Taste activity UR - http://jifro.ir/article-1-1426-en.html ER -