A Comparative Study of Amino Acids and B-Group Vitamins of Commercial Fish Species

Marine-derived organisms are good sources of nutrients, making them crucial as we face food security. The amino acids and free amino acids profile as well as B-group vitamins of commonly consumed fish species (anchovy, mackerel, sea bream, sea bass, salmon, trout) in the northeastern Mediterranean were revealed. The most abundant amino acids and EAA were glutamic acid (616-757 mg/100g) and phenylalanine (282368 mg/100g), respectively. The highest total EAA was found in seabream, where the lowest score was in mackerel. Valine was the limiting EAA in all fish samples. Salmon had required EAA/nEAA and EAA/TAA ratios, while seabream had higher BCAAs and SAAs. Anchovy had the best cholesterolemic index values. B3-niacin (155.08 mu g/100g) and B3-nicotinamide (149.02 mu g/100g) were found to be at the highest levels in salmon. Salmon meat was also rich in B5-pantothenic acid and B6-pyridoxal. The fish provide an adequate and balanced diet in terms of amino acids and B-group vitamins, considering the recommended daily intake values.