Functional properties of surimi powder from three Malaysian marine fish

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34 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)401-406
Number of pages6
JournalInternational Journal of Food Science and Technology
Volume36
Issue number4
DOIs
Publication statusPublished - 2001

Fingerprint

surimi
marine fish
Powders
Fish
functional properties
powders
Fishes
Emulsification
Synodontidae
Polynemidae
emulsifying
bream
Saurida tumbil
Nemipterus japonicus
Gelation
Carbohydrates
foaming properties
Solubility
gelation
Gels

Keywords

  • Drying
  • Fish protein concentrate
  • Physicochemical

ASJC Scopus subject areas

  • Food Science

Cite this

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abstract = "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.",
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T1 - Functional properties of surimi powder from three Malaysian marine fish

AU - Huda, Nurul

AU - Abdullah, Aminah

AU - Babji, Abd. Salam

PY - 2001

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AB - 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.

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