{"refrec":{"BRefID":10638,"RR":"<b>Bramstedt, F.</b> (1962). Amino acid composition of fresh fish and influence of storage and processing, <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 61-67","BEntID":10638,"PublicFlag":1,"CheckedFlag":0,"wosflag":null,"vabbflag":null,"RefStringPartII":", <b><i>in</i></b>: Heen, E. <i>et al.</i> <i>Fish in nutrition.</i> pp. 61-67","DocTypID":17,"DocType":"Book chapters","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Bramstedt, F.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Bramstedt, F.","Englishabstract":"Recent investigation indicates that muscles of fish and shellfish contain large amounts of free amino acids, the pattern of which is characteristic for the different species. Great differences are seen in the amount of the free amino acids only. The protein-bound amino acids show a very uniform pattern. The uniformity of the pattern of free amino acids makes it possible to investigate the influence of factors such as storage, spoilage and processing on the composition of the free amino acids. Recent investigations showed that the proteolytic and peptidase enzymes in fish muscle play an important part in the degradation of proteins and peptides, especially during the initial stage of storage before the bacterial invasion takes place. Environmental conditions such as salt concentration of the sea water obviously influence only a few free amino acids probably those involved in osmo regulation. Glycine is an important factor for the individual taste of the flesh of different fish species. It seems, however, that there might also be a relation between the individual taste of fish species and the free amino acids in the flesh. Biochemical changes in the free amino acids of fish muscle have been found occurring in the early stages of ice storage even under optimal conditions on board modern fishing boats. Investigations showed, for example, that lysine was the subject of the greatest quantitative variations. For example, the content of free lysine in cod muscle increased from 3.73 mg. per cent in first-quality fish to 24.25 mg. per cent in fourth quality. In fish unfit for human consurnption the amount of lysine decreases in proportion as the malodorous substances increase. In order to obtain perfect preservation of fish flesh, it is essential to inhibit fish muscle enzymes. Although deep freezing is a very effective method for inhibiting enzymes, it was found that cod muscle enzymes were still active at -17°C. In ice storage the amount of free amino acids decreases until the fifth or seventh day, but increases when bacterial activities start. Investigations have shown that free β-alanine occurs in cod muscle just after the fish has passed rigor mortis, and that most of it derives from de-carboxylation of aspartic acid. Very little is known about the influence of various processing methods on amino acids in fish muscle, and further work is urgently necessary .The same applies to the action of fish muscle enzymes, especially during the initial stages of spoilage.","AbstractOtherLang":"Des travaux récents indiquent que les muscles des poissons, crustacés et coquillages contiennent des quantités importantes d'amino-acides libres, dont la répartition relative est caractéristique pour les diverses espèces et dont le montant seul présente de grandes différences. Les amino-acides liés aux protéines montrent une répartition tres uniforme.L'uniformité de la répartition relative des amino-acides libres fait qu'il est possible d'étudier l'influence qu'ont sur leur composition des facteurs tels que l'entreposage, l'altération et le traitement.Des études récentes ont montré clairement que les enzymes protéolytiques et les peptidases du muscle de poisson jouent un róle important dans la dégradation des protéines et des peptides, spécialement au cours de la période initiale d'entreposage avant l'invasion bactérienne.Les conditions de milieu, telles que la concentration saline de la mer, n'influencent nettement que quelques amino-acides libres, probablement ceux qui sont mis en jeu par la régulation osmotique. La glycine est un facteur important de la saveur particuliere de la chair dans les différentes espèces de poisson. Il semble cependant qu'il puisse y avoir une relation entre la saveur particuliere d'une espèce de poisson et les amino-acides libres de sa chair . Des changements biochimiques dans les amino-acides libres du muscle de poisson apparaissent au cours des premiers stades de l'entreposage sous glace, même dans des conditions optimum, à bord de bateaux de pêche modernes. Les études ont montré, par exemple, que la lysine était sujette à de grandes variations quantitatives. Ainsi, la teneur en lysine libre du muscle de morue s'accroit de 3,73 mg. % g. dans le poisson de première qualité a 24,25 mg. % g. dans celui de quatrième qualité. Dans le poisson impropre à la consommation humaine, la teneur en lysine décroit alors que les substances malodorantes augmentent. Afin d'obtenir une conservation parfaite de la chair de poisson, il est indispensable d'inhiber les enzymmes du muscle de poisson.Quoique la congélation à coeur soit une méthode tres efficace pour inhiber les enzymes, on a trouvé que les enzymes du muscle de morue étaient encore actives à -17°C.Au cours de l'entreposage sous glace, le montant des amino-acides libres décroit jusqu'au 5<sup>e</sup>-7<sup>e</sup> jour, mais s'accroit lorsque l'activitébactérienne démarre.Des études ont montré que la β-alanine libre apparait dans le muscle de poisson juste après que le poisson ait dépassé la rigor mortis et qu'elle dérive en grande partie de la décarboxylation de l'acide aspartique. On sait peu de chose sur l'influence des diverses méthodes de traitement à l'égard des amino-acides dans le muscle de poisson, et un travail ultérieur est, d'urgence, indispensable. Ceci s'applique également à l'action des enzymes du muscle de poisson, spécialement au cours des périodes initiales de l'altération.","BibLvlCode":"AM","StandardTitle":"Amino acid composition of fresh fish and influence of storage and processing","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:01.897972","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":1962,"MonPub":null,"DateUpdate":"2001-06-06","DateCreate":"2001-06-05","SecASFANote":null,"ConfID":null,"PeerRev":null,"VlizCoreFlag":1,"WoScode":null,"VABBcode":null,"OpenAcc":0},"refs":null,"anarec":{"AnaID":10638,"PubliDate":1962,"Pagination":"61-67","XtraPublOfAnaID":null,"ISBN":null,"Volume":null,"Issue":null,"BRefMon":10616,"BRefMonRR":"<b>Heen, E.; Kreuzer, R.</b> (1962). Fish in nutrition. Fishing News (Books): London. 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