Determination of Amino Acid Profile of Sea Bass Cooked in Microwave Oven

Abstract

It is evident that fish and fish products constitute a significant dietary source of animal origin for humans, playing a crucial role in the human nutrition. These products are of esential importance in ensuring adequate and balanced nutrition. The nutritional value of fish is subject to variation depending on the species; however, it is widely considered to be an excellent source of protein. In addition, fish products contain significant levels of omega-3 and other fatty acids necessary for our body. The present research aimed to determine the amino acid profile and some quality parameters of sea bass cooked using microwave. While the average pH value of the sea bass fish used in the study was 6.39, their moisture content was determined as 73.58%. Additionally, fifteen different amino acids were examined in the study. The amino acid content of the sea bass samples was found to vary between 1.98 and 178.21 mg/100g. Major amino acids were determined as lysine, glycine, glutamate, alanine, proline and phenylalanine.