Nutritional quality of surimi powder from threadfin bream

N. Huda, Aminah Abdullah, Abd. Salam Babji

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Threadfin bream (Nemipterus japonicus) surimi was dried to produce surimi powder with a moisture content of about 5%. The surimi powder contained 72% protein and 20% carbohydrate. Although the protein content was lower than for dried fish flesh, the nutritional quality of surimi powder was higher than for dried fish flesh and casein. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility and true digestibility of surimi powder were 3.42, 5.37, 92.1 and 95.3, respectively, while for fish flesh they were 3.21, 5.20, 90.7 and 94.4, respectively. Freeze-dried surimi powder had superior nutritional properties compared to oven-dried method.

Original languageEnglish
Pages (from-to)99-109
Number of pages11
JournalJournal of Muscle Foods
Volume11
Issue number2
Publication statusPublished - 2000

Fingerprint

Polynemidae
surimi
Nutritive Value
bream
Powders
powders
nutritive value
Fishes
dried fish
Proteins
Nemipterus japonicus
digestibility
Caseins
protein efficiency ratio
ovens
Carbohydrates
casein
proteins
protein content
carbohydrates

ASJC Scopus subject areas

  • Food Science

Cite this

Huda, N., Abdullah, A., & Babji, A. S. (2000). Nutritional quality of surimi powder from threadfin bream. Journal of Muscle Foods, 11(2), 99-109.

Nutritional quality of surimi powder from threadfin bream. / Huda, N.; Abdullah, Aminah; Babji, Abd. Salam.

In: Journal of Muscle Foods, Vol. 11, No. 2, 2000, p. 99-109.

Research output: Contribution to journalArticle

Huda, N, Abdullah, A & Babji, AS 2000, 'Nutritional quality of surimi powder from threadfin bream', Journal of Muscle Foods, vol. 11, no. 2, pp. 99-109.
Huda, N. ; Abdullah, Aminah ; Babji, Abd. Salam. / Nutritional quality of surimi powder from threadfin bream. In: Journal of Muscle Foods. 2000 ; Vol. 11, No. 2. pp. 99-109.
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