Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods

Nurkhoeriyati T 1 , Huda N , Ahmad R

Affiliations 

  • 1 Fish and Meat Processing Laboratory, Food Technology Programme, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800, Penang, Malaysia
Int J Food Sci Nutr, 2012 Jun;63(4):498-505.
PMID: 22126368 DOI: 10.3109/09637486.2011.637902

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 

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