Pollock: Complete Amino Acid Profile

Pollock ‐ Amino Acids List

Amino Acids Found in Pollock: A Comprehensive Analysis

Introduction

Pollack (Theragra chalcogramma) is a species of fish belonging to the family Gadidae that is found mainly off of temperate coasts around the globe, including Europe, Asia and Northern America. It is considered “one of the best eating fishes” due to its flavor and texture, with it being caught commercially for fresh or frozen seafood markets (Fishbaugh et al., 2007). Most commonly, pollock is processed into common forms such as surimi, fillets, roe, minced meat, flour and oil (Jung et al., 2006). The quality and nutritive value of these products are highly dependent upon their amino acid composition, making it important to understand which ones are contained within. In this body of research, we will take an in-depth look at the primary and secondary amino acids found within pollock and how they can affect seafood quality.

Primary Amino Acids of Pollock

There are two categories of primary amino acids typically found in fish proteins: essential and non-essential amino acids. Essential amino acids need to be obtained through nutrition since they cannot be synthesized endogenously by humans, while non-essential amino acids can be made naturally inside of our bodies (Chan et al., 2010). Within pollock, 16 essential amino acids have been identified as part of the protein makeup (Nagahama et al., 1995): leucine, threonine, valine, lysine, methionine + cysteine, phenylalanine + tyrosine, histidine, arginine, tryptophan and glycine. In addition, there are 7 non-essential amino acids detected in pollock: aspartic acid, glutamic acid, proline, serine, hydroxylysine+hydroxyproline, alanine, and ornithine.

Secondary Amino Acids of Pollock

In addition to primary amino acids, there are also several types of secondary amino acids present in fish protein. These include dipeptides, tripeptides and omega fatty acids, which can all play a role in adding distinctive flavors, colors, textures and aromas to certain foods (Ladomery & Chabot, 1999). In regard to pollock, some of the most prominent include ?-aminobutyric acid, ?-amino butyric acid and taurine. Taurine, specifically, is a ?-amino acid that plays a significant role in maintaining osmotic pressure, metabolism, neurotransmission and reproduction (Federico & Businelli, 2015). Other secondary amino acids commonly found in pollock include agmatine, dimethylarginine, citrulline and piperazine (Olmeda et al., 2017).

Analysis

Overall, the numerous primary and secondary amino acids that make up pollock proteins provide superior nutritional and sensory qualities that contribute to their usefulness in both food processing and health benefits. Specifically, the presence of the 8 essential amino acids enables adequate intake for human nutrition requirements. Furthermore, the 12 additional non-essential amino acids could potentially add unique color, taste and aroma elements when combined together with other components. Lastly, the plethora of secondary amino acids includes several compounds that are not available from the primary sources, such as taurine, which provides numerous health advantages like improved brain functions. All of these factors demonstrate the importance of investigating further into the amino acid composition of pollock in order to ensure usable and nutritious products for consumers.

Conclusion

To conclude, pollock contains many substantial primary and secondary amino acids that greatly contribute towards healthy diets. Knowledge on which particular kinds are present in this specific fish kind helps formulate better options for processing, flavoring, cooking and improving general nutrition. While 8 essential amino acids offer necessary dietary needs for people, the extra 12 non-essential ones open new avenues for pleasantly tasting dishes. And finally, the vast amount of secondary amino acids fill any potential gaps that might otherwise occur, by providing beneficial substances like taurine, piperazine and more. Through understanding the intricate elements found in pollock, researchers and chefs alike may utilize them to optimize culinary experience while still obtaining valuable nutrients during consumption.