Proximate composition of surimi-based value-added products from Milkfish (Chanos chanos)

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Research Paper 08/03/2024
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Proximate composition of surimi-based value-added products from Milkfish (Chanos chanos)

Lenimfa P. Molina, Eunice S. Daluddung-Dayag, Rexcel B. Braceros
J. Bio. Env. Sci.24( 3), 37-42, March 2024.
Certificate: JBES 2024 [Generate Certificate]

Abstract

Surimi, a versatile seafood ingredient, serves as the foundation for various processed products. The purpose of this study was to utilize and formulate surimi-based products such as fish balls, fish nuggets, and shrimp analogue using milkfish surimi to boost fish consumption and contribute to the production of nutritious food items to address the increasing demand for more variety of healthy products. Results on the proximate composition analysis of each product showed that moisture content was the predominant component in all products, followed by crude protein, with low levels of crude fat, crude fiber, and ash content. However, the amount of crude fat, crude fiber, and ash content varied among the products. This variability is attributed to the added ingredients or seasonings, which contributed to the differences in proximate composition values. Therefore, the study suggests that using surimi to develop ready-to-cook (RTC) and Ready-to-Eat (RTE) products from fish, with the right ingredients and formulation process, could lead to the creation of new nutritious products.

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