Changes in amino acid and fatty acid composition during shelf-life of marinated fish

Quality aspects of marinated fish were examined over a 120 day period. Nutritional quality parameters (proximate composition, fatty acid profile and amino acid profile) were determined. Changes in amino acids and fatty acids were examined in the muscle of marinated fish during storage. Aspartic acid, threonine, proline, glycine, tyrosine and lysine concentrations in marinated anchovy and rainbow trout greatly influenced their quality. Polyunsaturated fatty acid concentrations decreased significantly (p < 0.05) in marinated anchovy but not (p > 0.05) in marinated rainbow trout, while total saturated fatty acid concentrations increased significantly (p < 0.05) in both marinated fish during storage. These changes in fatty acid and amino acid concentrations were found to be useful as an index of freshness and decomposition of marinated fish in storage. (c) 2005 Society of Chemical Industry.