Department of the Seafood Processing and Quality Control, Faculty of Fisheries, Istanbul University, Laleli, Istanbul, Turkey.
J Med Food. 2010 Dec;13(6):1524-31. doi: 10.1089/jmf.2009.0203. Epub 2010 Sep 27.
Amino acid and proximate compositions were determined in six raw and cooked marine fish species that are commonly consumed in Turkey. The changes in amino acid and proximate content were found to be significant for all cooking methods in all fish species. Cooking did, in general, significantly increase the contents of essential, semiessential, and other amino acids compared with raw fish species. Grilled Atlantic bonito, anchovy, and bluefish and fried mullet and hake appeared to be more valuable fish dishes for obtaining the officially recommended appropriate daily intake of essential amino acids for humans. Moisture, fat, ash, and carbohydrate contents of raw fish ranged between 48.01% and 83.05%, 0.87% and 30.48%, 1.10% and 1.61%, and 0.09% and 8.70%, respectively. All fresh fish investigated were high in protein: 11.20-17.14 g/100 g. Wide variations in protein content (18.11-25.65 g/100 g) between species and methods of cooking were observed. Fried fish had intermediate fat values, whereas grilled and steamed fishes had a comparatively low value.
六种在土耳其常见的食用海鱼的氨基酸和近似组成被测定。在所有鱼类中，所有烹饪方法都会导致氨基酸和近似含量发生显著变化。与生鱼相比，烹饪通常会显著增加必需氨基酸、半必需氨基酸和其他氨基酸的含量。烤大西洋鲣鱼、凤尾鱼和蓝鱼以及炸鲻鱼和鳕鱼似乎是更有价值的鱼类菜肴，可以获得人体所需的必需氨基酸的官方推荐摄入量。生鱼的水分、脂肪、灰分和碳水化合物含量分别在 48.01% 到 83.05%、0.87% 到 30.48%、1.10% 到 1.61%和 0.09% 到 8.70%之间。所有调查的新鲜鱼类的蛋白质含量都很高：11.20-17.14 g/100 g。不同物种和烹饪方法之间的蛋白质含量差异很大（18.11-25.65 g/100 g）。炸鱼的脂肪含量居中，而烤和蒸鱼的脂肪含量相对较低。
