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Preparation of High-Quality Fermented Fish Product
Published on: August 23, 2019
Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization
Tina Nurkhoeriyati1, Nurul Huda, Ruzita Ahmad
1Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia.
Abstract:
The nutritional properties of surimi-like materials produced from spent duck meat processed conventionally (CDS) and processed with acid and alkaline solubilization (ACDS and ALDS, respectively) were studied. The essential amino acids (EAAs) content was significantly higher (p < 0.05) in the ACDS and ALDS than in control (CON) and CDS, with values of 436.78 ± 13.67, 450.30 ± 9.72, 377.29 ± 7.20 and 400.61 ± 14.7 mg/g protein, respectively. All duck surimi-like materials had a higher chemical score, amino acid score and EAA index than the CON. The saturated fatty acid compositions of the ACDS and ALDS samples were significantly lower (p < 0.05) than that of the CDS sample, whereas the opposite pattern was observed for the polyunsaturated fatty acid content. ACDS samples had significantly higher (p < 0.05) contents of minerals than ALDS samples. The results indicated that acid-alkaline solubilization permitted recovery of high-quality surimi-like material from spent duck meat, which has potential for human food uses.
