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Functional properties of surimi powder from three Malaysian marine fish
Author(s) -
Huda Nurul,
Abdullah Aminah,
Babji Abdul Salam
Publication year - 2001
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1046/j.1365-2621.2001.00473.x
Subject(s) - food science , chemistry , fishery , water holding capacity , fish <actinopterygii> , solubility , dried fish , biology , organic chemistry
Summary Lizardfish ( Saurida tumbil ), threadfin bream ( Nemipterus japonicus ) and purple‐spotted bigeye ( Priacanthus tayenus ) surimi were freeze‐dried to produce surimi powder. The resulting surimi powder contained 72.8–73.4% protein and 16.8–17.5% carbohydrate. Functional properties such as solubility, gelation capacity, water‐holding capacity (WHC), emulsification, foaming properties and colour varied from species to species. The surimi powder formed gels and produced about 90% emulsification at a concentration of 1.0%. Threadfin bream was found to be the best source for surimi powder production, followed by purple‐spotted bigeye and lizardfish, respectively.