Table 4 Amino acid compositions of bekasam and other fermented fish products

Type of fish

Nile tilapia (Oreochromis niloticus)

Skipjack tuna (Katsuwonus pelamis)

Anchovies (Stolephorus sp.)

Cyprinid fish (Puntius sophore)

Cyprinid fish (Puntius sophore)

Anchovies (Stolephorus sp.)

Composition

Nile tilapia fish, roasted rice, salt

Skipjack tuna, salt

Anchovies, salt

Sun-dried cyprinid fish powder and petioles of aroid plants

Cyprinid fish, salt

Anchovies, palm sugar, salt

Asp

1.86

2.30

0.82

3.84

3.64

1.04

Glu

2.97

3.30

1.74

3.35

2.28

2.30

Ala

1.23

1.76

0.57

4.09

2.64

0.67

Gly

1.17

1.62

0.51

5.72

4.95

0.58

Ser

0.87

1.33

0.32

0.72

0.59

0.36

Thr

1.00

1.25

0.46

0.47

0.48

0.54

Val

1.07

0.91

0.55

2.55

1.52

0.66

Met

–

0.85

0.30

1.86

1.12

0.36

Ile

0.95

0.81

0.46

1.87

1.03

0.56

Leu

1.58

2.06

0.71

4.79

2.46

0.88

Tyr

0.58

0.97

0.32

3.65

2.58

0.39

Phe

0.94

1.18

0.38

4.91

3.23

0.46

His

0.53

3.36

0.31

1.00

0.80

0.40

Arg

1.19

1.68

0.17

–

–

0.35

Pro

0.75

0.82

0.35

4.45

3.15

0.40

Cys

–

0.04

0.06

–

–

0.10

Lys

1.41

2.72

0.75

3.81

3.00

1.04

Reference

[16]

[58]

[127]

[128]

[128]

[127]