Published December 30, 2019 | Version v1
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Differences in Nutritional Value of Various Fish Products Expressed by the Amino Acid Profiles of their Water-soluble Fractions

  • 1. Laboratory of Environmental Biotechnology, Institute of Biomedical Chemistry, Moscow, Russia.
  • 2. Laboratory of Nanomedicines, Institute of Biomedical Chemistry, Moscow, Russia.
  • 3. Laboratory of Systems Biology, Institute of Biomedical Chemistry, Moscow, Russia.
  • 1. Publisher


The amino acid profiles of the whole water-soluble fraction of some popular fish products (muscle and caviar) have been studied. The pike (Esox lucius) muscle and caviar contain more branched-chain amino acids than all the products being studied including some valuable sturgeon and salmon fish species, and pike muscle also contains the highest amount of phenylalanine and lysine. Pike caviar is also a leader in threonine content. The pike may be considered as one of the most nutritionally valuable fish species, especially if the full amino acid content from the water-soluble fraction of its edible tissues is compared. 



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Journal article: 2394-0913 (ISSN)


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