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Topical Area: Food Science and Nutrition

Food Science and Nutrition (Poster Session)

(P06-020-23) Changes in Amino Acid Content During Heat Treatment of Sardines and Sprats

Saturday, July 22, 2023
12:00 PM – 1:00 PM ET
Location: Poster Board 18

    Presenting Author(s)

  • ID

    Ivo Doskocil

    research
    Czech University of Life Sciences Prague
    Prague, Hlavni mesto Praha, Czech Republic

    • Co-Author(s)

  • BL

    Barbora Lampova

    Czech University of Life Sciences Prague

  • PS

    Petr Smid

    PhD student
    Czech University of Life Sciences Prague
    Praha, Hlavni mesto Praha, Czech Republic

Disclosure(s):
Ivo Doskocil: No relevant financial relationship(s) with ineligible companies to disclose.
Petr Smid: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Changes in protein and amino acid content in sardines and sprats after selected thermal processes such as cooking, steaming, baking, and frying.

Methods: Sardines were originally from Italy and sprats from Poland. Samples were culinarily treated by cooking (for 10 min), steaming (for 20 min), baking (placing into the preheated oven at 200 °C for 20 min), and frying (for 5 min). Samples were lyophilized and subsequently analyzed. The crude protein content was determined using a Kjeldahl method ISO 5983–1:2005 using a Kjeltec 2400 analyzer. The amino acid content was determined by ion chromatography with a UV detector, and tryptophan was determined by liquid chromatography with a fluorescence detector. The essential amino acid index (EAAI) evaluating the protein quality was calculated as the geometric mean of essential amino acid scores (AAS). The whole egg protein was used as a reference protein.

Results: The type of fish and culinary treatment influenced the protein content. Sprats contained more protein than sardines. Spats' dry matter protein content ranged from 58.4 to 74.5 g/100 g, with the highest content measured in cooked sprats. The protein content of sardines ranged from 61.5 to 77.7 g/100g; the highest content was found in cooked samples. Overall, the most abundant amino acid was gluconic acid; its content in sardines ranged from 8.71 g/100 g (steamed) to 10.64 g/100 g (fried), and for sprats from 9.06 g/100 g (steamed) to 11.70 g/100 g (cooked). The most abundant essential amino acid was lysine, and the least tryptophan. The limiting essential amino acid was the isoleucine. The essential amino acid index for sardines ranged from 81% (raw) to 86.7% (fried) and for sprat from 83% (raw) to 87.5% (steamed).

Conclusions: Heat treatment of fish affects the content of protein in dry matter and the content of individual amino acids.

Funding Sources: This work was supported by the Czech Science Foundation (GACR).