Document Detail

Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods.
MedLine Citation:
PMID:  22126368     Owner:  NLM     Status:  Publisher    
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.
Tina Nurkhoeriyati; Nurul Huda; Ruzita Ahmad
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Publication Detail:
Type:  JOURNAL ARTICLE     Date:  2011-11-29
Journal Detail:
Title:  International journal of food sciences and nutrition     Volume:  -     ISSN:  1465-3478     ISO Abbreviation:  -     Publication Date:  2011 Nov 
Date Detail:
Created Date:  2011-11-30     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  9432922     Medline TA:  Int J Food Sci Nutr     Country:  -    
Other Details:
Languages:  ENG     Pagination:  -     Citation Subset:  -    
Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia , Minden 11800, Penang , Malaysia.
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