Table 4 Amino acids content of terasi and other fermented shrimp pastes from different countries
From: Terasi, exploring the Indonesian ethnic fermented shrimp paste
Amino acids | Terasi (spontaneus fermentation) | Terasi (starter culture fermentation) | Belacan | Saeujeot | Terasi | Belacan | Kapi | Bagoong-alamang | Saeujeot |
|---|---|---|---|---|---|---|---|---|---|
Total-AAa (mg/g) | Total-AA (mg/g) | Total-AA (mg/g) | Total-AA (mg/g) | Free-AA (mg/g) | Free-AA (mg/g) | Free-AA (mg/g) | Free-AA (mg/g) | Free-AA (mg/g) | |
Asp | 25.3 | 24.2–27.0 | 28.4 | 21.4 | 11.9 | 54.6 | 0.10–0.28 | 0.33–0.61 | 29.3 |
Glu | 41.6 | 39.9–44.3 | 52.8 | 31.3 | 20.6 | 101 | 0.07–0.59 | 0.40–1.40 | 42.9 |
Ala | 18.0 | 17.2–18.8 | 17.0 | 9.92 | 14.0 | 32.7 | 0.09–025 | 25.4–4.33 | 13.6 |
Gly | 18.0 | 10.7–11.2 | 15.7 | 12.4 | 8.57 | 30.1 | 0.08–0.22 | 22.2–38.3 | 17.0 |
Ser | 11.1 | 17.1–18.4 | 9.51 | 6.06 | 4.94 | 18.3 | – | 0.47–18.10 | 8.31 |
Thr | 13.0 | 12.1–12.9 | 12.9 | 8.64 | 6.84 | 24.8 | – | 0.91–26.8 | 11.8 |
Val | 12.8 | 12.6–13.2 | 14.2 | 9.62 | 10.53 | 27.2 | 0.03–0.27 | 12.7–49.9 | 13.2 |
Met | – | – | 9.23 | 5.92 | 4.64 | 17.7 | 0.00–016 | 0.72–20.5 | 8.11 |
Ile | 12.1 | 11.8–12.5 | 12.6 | 8.54 | 9.40 | 24.2 | 0.02–0.36 | 10.5–44.8 | 11.7 |
Leu | 21.9 | 21.2–22.7 | 24.5 | 14.6 | 17.49 | 47.0 | 0.03–0.54 | 24.1–88.9 | 20.0 |
Tyr | 11.9 | 9.97–10.95 | 10.1 | 6.41 | 8.33 | 19.4 | – | 0.93–17.3 | 8.78 |
Phe | 17.2 | 14.3–15.8 | 13.0 | 9.12 | 6.42 | 25.0 | 0.01–0.26 | 0.92–37.4 | 12.5 |
His | 5.11 | 47.8–49.9 | 4.91 | 3.20 | – | 9.43 | 0.01–0.04 | 0.24–0.75 | 4.39 |
Arg | 23.4 | 20.9–22.8 | 10.4 | 13.8 | 2.74 | 20.0 | 0.01–0.22 | 36.3–41.2 | 18.9 |
Pro | 11.2 | 10.8–12.7 | 11.7 | 9.18 | – | 22.5 | 0.03–0.14 | 13.3–31.4 | 12.6 |
Lys | 18.7 | 18.5–20.0 | 24.7 | 13.9 | 16.24 | 47.4 | 0.11–0.55 | 24.1–62.5 | 19.0 |
References | [54] | [54] | [20] | [20] | [59] | [56] | [52] | [32] | [56] |