Proximate composition of Pangasiodon hypophthlamus surimi prepared by different extraction methods

Abstract

The high nutritional value aquatic foods and its importance in the world, has proved for human. Surimi production is a process that has achieved success in recovering fish protein. Surimi is a stabilized, wet concentrate of myofibril protein of the fish muscle. A variety of tropical marine fish species are utilized for preparation of surimi in India. With the increase in demand of surimi in national and international markets the production is also increased and overexploitation of marine catches has observed. To fulfil the demand and there is need of raw material for the production of surimi. Therefore, freshwater fish muscle can also be used to prepare surimi. The striped catfish (Pangasianodon hypophthalmus) muscle protein was extracted using conventional method, alkaline-saline washing method and pH-shift processing and then the biochemical and functional characteristics were compared with conventional surimi prepared marine tropical fish. With regard to proximate composition highest moisture content was observed in alkaline-saline washing method 83.64±0.71%, while highest protein content was observed in conventional method 14.36±0.17%, lipid and ash content were low in all the surimi samples.