The Amino Acid Content of Roe at Different Stages of Maturity from the Five Species of Pacific Salmon

Publisher Website
Google Scholar
Abstract
The “essential” amino acid content of roe (eggs at different stages of maturity from the 5 species of Pacific salmon has been determined by microbiological methods. The relative distribution of amino acids in the roe was generally uniform, being significantly altered only by maturity. Most of the amino acids were present in increasing quantities with increasing maturity. The arginine and tryptophan levels proved quite constant, however, whereas the threonine content decreased with maturity. These trends were much more noticeable during the most immature stages of the roe. The average amino acid content (expressed as per cent of protein, calculated to 16% nitrogen) of mature roe from the 5 species of salmon was arginine 7.2, histidine 2.7, isoleucine 7.2, leucine 9.9, lysine 8.8, methionine 2.9, phenylalanine 4.8, threonine 5.9, tryptophan 0.9 and valine 7.2.

This publication has 7 references indexed in Scilit: