Protein Quality in Seafood
Protein quality is determined by the amount essential amino acids present.
Mostly, but not all, animal protein is a complete protein (all essential amino acids present at required levels).
In contrast, most protein from plant sources lack adequate amounts of one or more essential amino acid and are “incomplete.”
Combining small amounts of high quality animal protein with plant proteins improves the quality of the latter.
The quality of seafood protein is high, comparable with meat and poultry. Amino acid values compare well with the FAO reference pattern.
It high quality protein makes seafood a attractive accompaniment to vegetable protein sources such as legumes and cereal grains where a small amount of seafood will greatly enhance the value of the vegetable protein.
Nutritive quality and protein efficiency ration (PER) ranks fish protein above casein, the major protein in milk.
Protein form seafood us easily digested, with most species showing a protein digestibility greater than 90%.
The protein of minced flesh of underutilized species and by catch is generally comparable in percentage of protein, amino acid profile, chemical score, and protein efficiency ratio to fillet protein.
Surimi and products made from it supply essentially the same nutrients as the minced flesh from which it is made, with several exceptions.
Less niacin and potassium is present, and added salt increases the sodium content.
Protein Quality in Seafood
