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In order to elucidate the differences among the parts of internal organs of salted fishes (Chang Zut), five parts of the organs were examined for their chemical constituents including amino acids. The moisture content varied from 59.8% to 72.8% Crude protein; 7.13% to 11.19%, Crude ash; to 16.1%, 24.8%, Sodium chloride; 15.3% to 22.4% and ash; 0.8% to 2.2%. Seven essential amino acids including leucine, isoleucine, phenylalanine, tryptophan, threonine, lysine and methionine except valine were existed in the every part of the organ. The contents of tyrosine and hydroxyproline were relatively high, on the other hand, tryptophan was trace amount in the every parts.
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