Comparative Analysis of Amino Acid Composition in Antarctic Krill and White Shrimp

The purpose of this experiment is to evaluate the nutritional value of amino acids and its commercial value in the fish processing sector in Antarctic krill with cross-referenced in the white shrimp. For determination of the composition of 17 amino acids in the two shrimp muscle, free amino acids were measured using sulfosalicylic acid method, hydrolysed amino acid using hydrochloric acid hydrolysis.17 kinds of hydrolysed amino acids are measured in the muscle of Antarctic krill and White shrimp, which total content is 513.59±18.56mg/g and 537.61±16.8mg/g respectively.16 kinds of free amino acids are measured, which total content is 616.88±44.61mg/100g and 1276±75.67mg/100g respectively, while cysteine is not found. According to amino acid score (AAS), chemical score (CS), the limiting amino acid of Antarctic krill and White shrimp is valine and methionine + cysteine. The umani amino acids accounted for 27.76% of free amino acids and 35.69% of hydrolysed amino acids in Antarctic krill, while White shrimp is 41.08% and 31.52% respectively. The amino acids in Antarctic krill, TAV of which is greater than 1, include glutamic acid, alanine, lysine and arginine.