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

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 < 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.

Keywords::

• nutritional properties
• amino acid composition
• fatty acid composition
• mineral composition
• surimi-like material

Acknowledgements

The authors acknowledge with gratitude the support given by the Institute of Postgraduate Studies of Universiti Sains Malaysia (USM Fellowship) and a research grant from the Malayan Sugar Manufacturing Company Berhad.

Declaration of interest: The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.