ABSTRACT

The amount of protein in fish is influenced by fat and water content and as a whole all these are influenced by the various environmental conditions. It has been found that post-preservation, there are various changes observed in the fish irrespective of the types or methods of preservation. In the present study, Wallago attu was chosen for amino acid analysis in two conditions – fresh and ice-preserved (for 15 days in 0°C, -4°C, -10°C, and -20°C). The identification and quantification of different amino acids were made from the HPLC characteristics of authentic samples (Sigma). It was observed that preservation in ice leads to loss of amino acid content, with highest losses at -4°C. The reason for this loss is not entirely known. Keywords: Amino acids, Ice-preserved, Post-preservation, Wallago attu
Publication date: 01/04/2022

https://ijbpas.com/pdf/2022/April/MS_IJBPAS_2022_6018.pdf

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https://doi.org/10.31032/IJBPAS/2022/11.4.6018