Table 2. Proximate composition of frozen surimi
Surimi | Grade | Proximate composition (%) |
Moisture | Crude protein | Crude lipid | Crude ash |
AP | FA | 74.10 ± 0.03d | 17.44 ± 0.14b | 0.94 ± 0.03cd | 0.50 ± 0.02d |
A | 73.84 ± 0.04d | 18.22 ± 0.09a | 1.24 ± 0.43abc | 0.65 ± 0.02c |
TB | RA | 74.49 ± 0.14c | 17.10 ± 0.32b | 0.96 ± 0.05cd | 0.51 ± 0.01d |
FA | 76.88 ± 0.39a | 14.18 ± 0.22d | 1.07 ± 0.11bcd | 0.96 ± 0.01a |
AA | 75.39 ± 0.19b | 15.33 ± 0.03c | 1.42 ± 0.04ab | 0.70 ± 0.02b |
Each column shows means ± SD (n = 3).
Different letters indicate significant differences (p < 0.05) (Duncan’s test).
AP, Alaska pollock; TB, threadfin bream.