Effect of Chitosan Edible Coating on the Biochemical and Physical Characteristics of Carp Fillet (Cyprinus carpio) Stored at −18°C

Table 2

Values of the limiting aminoacid index (%).

Aminoacids	Standard FAO/WHO (1991)	Carp		5-month frozen carp		5-month frozen carp + edible coating
		g/100 g protein	%	g/100 g protein	%	g/100 g protein	%
Phe + Tyr	6,30	6,18	98,10	4,57	72,54	5,51	87,46
Isoleucine	2,80	3,89	138,93	2,31	82,50	3,28	117,14
Leucine	6,60	5,43	82,27	4,76	72,12	5,21	78,94
Lysine	5,80	5,53	95,34	4,12	71,03	5,30	91,38
Met + Cys	2,50	3,71	148,40	1,92	76,80	2,97	118,80
Threonine	3,40	3,16	92,94	2,42	71,18	3,08	90,59
Valine	3,50	4,28	122,29	3,76	107,43	4,12	117,71
Amino acid index			82,27		71,03		78,94

Phenylalanine + tyrosine; methionine + cysteine; according to Usydus et al. [47].