VARIATION OF AMINO ACIDS IN WHITE AND RED MEAT OF SKIPJACK TUNA (KATSUWONUS PELAMIS) CAUGHT FROM ARABIAN SEA
Remya James1, Vineeth Kumar T V2
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Amino acid profile of the white and red (dark) meat in Katsuwonus pelamis, a tuna fish, caught from Arabian Sea in the month of January, was estimated using gas chromatography. There was no significant variation between red and white meat samples for the total percentage of essential and non-essential amino acids which constitute 52.3% and 47.7% respectively. Non essential amino acids asparagine and glutamine, and semi essential amino acid cysteine were not detected in both, red meat and white meat samples. Glutamate makes up approximately 13% in both samples which can be considered the highest. Certain individual amino acids, histidine, lysine and arginine showed variation between red and white meat samples.