I have gleaned from various research papers that amino acid content was increasing (compared to the raw fish data) after various drying processes (sun drying, solar drying, marinating, etc). Why is the amino acid content getting higher than the initial value?
Any sort of help is highly appreciated.
Daniel Carneiro Moreira
If you are talking about free amino acids, consider the possibility that these procedures might induce the breakdown of proteins, releasing amino acids. Otherwise, this might be an effect of the dehydration caused by these processes.
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Jitesh Solanki
In drying process, we are decreasing moisture level in fish product. That's why increase protein level.
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Miquel Planas
Yes, I agree with Daniel Carneiro Moreira if you refer to free aa: Breakdown of proteins.
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