Iranian Journal of Fisheries Sciences
مجله علوم شیلاتی ایران
IJFS
Agriculture
http://jifro.ir
1
admin
1562-2916
10.18869/acadpub.ijfs
en
jalali
1392
10
1
gregorian
2014
1
1
13
1
online
1
fulltext
en
Taste activity value, free amino acid content and proximate composition of Mountain trout (Salmo trutta macrostigma Dumeril, 1858) muscles
Biology & physiology
Biology & physiology
پژوهشي
Orginal research papers
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) were found among the different populations in moisture, protein and lipid content, no significant (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<.05) higher than the essential amino acids. Glutamic acid, methionin, glycine, aspartic acid and lysine were of high taste activity values (greater than one), they had strong taste impacts on the mountain trout meat flavour.
Mountain trout, Salmo trutta macrostigma, Free amino acid, Taste activity
58
72
http://jifro.ir/browse.php?a_code=A-10-1272-61&slc_lang=en&sid=1
A
Gunlu
aligunlu@mu.edu.tr
10031947532846009642
10031947532846009642
Yes
N
Gunlu
10031947532846009643
10031947532846009643
No