Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

This study was conducted to determine the effect of canning, different filling media (olive oil, corn sunflower oil and high oleic oil) storage on amino acid profile protein quality in swordfish. Glutamic acid, aspartic leucine are predominant acids raw swordfish, representing 35.62 % total acids. Thawing-salting caused significant losses methionine, glycine tyrosine. Frying moisture loss, resulting higher contents fried swordfish than or salted fish. The changes observed during sterilization process depended medium. concentrations some acids, such as methionine glycine, decreased heat treatment; however, proline content increased. Slight were detected after canned for 12 months. also influenced by medium varied depending considered. highest scores histidine. indices used showed that packed olive product those