Essential and Non-Essential Amino Acid Composition of Hilsa (Tenualosa ilisha) Fish in Different Fishing Regions of Bangladesh

Mohajira Begum, Fish Technology Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, BangladeshFollow
Md. Moshfekus Saleh-E-In, Division of Forest Resources, College of Forest and Environmental Sciences, Kangwon National University, Chunchon-200701, Republic of KoreaFollow
Md. Zia Uddin Al Mamun, Fish Technology Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka, Bangladesh
Umma Fatema Shahjadee, Food Enzymology Research Section, Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka 1205, Bangladesh
Farha Matin Juliana, Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh
Md. Sabir Hossain, Department of Biochemistry & Molecular Biology, Jahangirnagar University, Savar, Dhaka 1342, Bangladesh

Abstract

Hilsa, Tenualosa ilisha (Hamilton, 1822), is one of the favourite and popular tropical fish in the people of South-East Asia due to its delicious taste and flavour. This study investigates the comprehensive amino acid profiles of various fishing locations of Bangladesh to assess the protein quality and nutritional values. Fourteen free amino acids were identified from the six riverine locations of Bangladesh. The total free amino acid (TAA) contents were ranged from 11.60 g/100 g in Cox's Bazar to 13,40 g/100 g in Kirtonkhola for raw fish. In the case of smoked treated, the TAA ranged from 14.01 g/100 g in Cox's Bazar (Mustard treated) to 21.14 g/100 g in Padma (Garlic treated). The results showed that non-essential amino acids (NEAAs) were present in higher amount than the essential amino acids (EAAs). Threonine, lysine, histidine, aspartic, glutamic and glycine were the most abundant in the collected samples (raw and smoked treated). Among the six sampling areas, Hilsa showed notable EAA and NEAA content at Padma, Kirtonkhola and Payra river in both the raw and smoked treated samples. The results also showed that the smoked treated fish samples contained more free amino acids than the raw fish samples.

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Recommended Citation

Begum, Mohajira; Saleh-E-In, Md. Moshfekus; Mamun, Md. Zia Uddin Al; Shahjadee, Umma Fatema; Juliana, Farha Matin; and Hossain, Md. Sabir (2026) "Essential and Non-Essential Amino Acid Composition of Hilsa (Tenualosa ilisha) Fish in Different Fishing Regions of Bangladesh," Journal of King Abdulaziz University: Marine Science: Vol. 36: No. 1, Article 1.
DOI: https://doi.org/10.64064/1658-4325.1023