Akademik Veri Yönetim Sistemi
Regional Studies in Marine Science, cilt.95, 2026 (SCI-Expanded, Scopus)
The amino acid profile of Plesionika edwardsii in relation to its astaxanthin content, was examined in shrimp captured from traps at varying depths (210, 350, 450, and 500 m), with an attempt to establish a correlation between the two factors. The effect of the presence of the egg has also been evaluated. Total essential amino acid (EAA) content increased with depth, regardless of egg presence, while total non-EAA content was positively influenced by both depth and egg presence. Lysine, arginine, and leucine were identified as the predominant EAAs, while glutamic acid and aspartic acid were the major non-EAAs at all depths. Notably, shrimp caught at 210 m with eggs exhibited lower amino acid content compared to those from deeper depths, particularly 450 and 500 m. The lightness and redness of shrimps decrease with increasing depth, while b* value remained consistent across all conditions. A clear trend of decreasing astaxanthin values was observed, with some statistically significant differences suggesting a possible effect of depth. There is more concentrated astaxanthin in shrimp caught at shallower depths and decreases as the depth increases. A significant negative correlation was observed between astaxanthin content and most amino acids, particularly methionine, valine, and alanine, with this trend more pronounced in shrimp with eggs. These findings indicate that astaxanthin and amino acids could experience functional variations depending on environmental conditions.