Investigation of amino acid profiles and proximate composition of golden trevally (Gnathanodon speciosus) fillet caught from Oman Sea in summer and winter

In this study, the proximate analysis and amino acid profiles of golden trevalley fillets from the Oman Sea in summer and winter were investigated. After sample preparation and filleting of 36 fish, moisture, fat, protein and ash were measured and amino acid profiles were measured using injection to high performance liquid chromatography after acid and alkali hydrolysis. The total amount of essential amino acids in winter (10.624±0.324 g/100 g meat) was significantly higer than summer content (p<0.05). Histidine, lysine, phenylalanine, aspartic acid, glutamine and glycine showed significant differences in summer and winter (P <0.05). glutamine with 3.293± 0.05 and cysteine with 0.03 g/100 g meat were the highest and lowest amino acids, respectively. The ratio of essential to non-essential amino acids in winter was significantly different in comparison to summer (P <0.05). The ratio of leucine to isoleucine was higher than 1.9 in both seasons. Consumption of gold trevalley meat is of high quality in terms of nutritional value in both seasons, and based on the chemical index, its consumption in winter and summer, expect the histidine, provides the need for essential amino acids for adults.