Chemical composition of lizardfish surimi by-product: focus on macro and micro-minerals contents

Abdul Aziz Jaziri and Rossita Shapawi and Ruzaidi Azli Mohd Mokhtar and an Norhana Md. Noordin and Nurul Huda (2021) Chemical composition of lizardfish surimi by-product: focus on macro and micro-minerals contents. Current Research in Nutrition and Food Science, 9. pp. 52-61. ISSN 2347-467X (P-ISSN) , 2322–0007 (E-ISSN)

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URL: https://www.foodandnutritionjournal.org/volume9num...

Abstract

Surimi processing industries generated over 60% of fish by-products, including head, skin, viscera, trimming, bone, scale, and fin. Hence, an effort converting these by-products into valuable compounds and constituents is necessary for optimizing the resources. In order to implement this, the information on the chemical composition of the by-products is helpful. This study aimed to determine the chemical composition, particularly minerals of lizardfish surimi by-products. The protein, fat, ash, moisture, and carbohydrate values of by-products differed significantly (p < 0.05). Protein content was highest in the skin and scale (29.63% and 29.62%, respectively), and ash content was predominantly found in the scale (28.43%), fin (26.01%), and bone (23.58). Calcium, magnesium, potassium, and sodium content were significantly varied respectively from 0.25% to 6.88%, 0.06% to 0.37%, 0.01% to 0.09%, and 0.01% to 0.32%. Calcium is highest in scale, whereas zinc, manganese, and iron were most abundance in all parts of the by-products sample. Zinc is mostly detected in the fin (76.75 µg/g), bone (48.67 µg/g) and scale (46.01 µg/g) parts. On the other hand, copper, chromium, selenium, cadmium and lead were detected at lower concentration (less than 2 µg/g), and complied with the safety levels set by the Malaysian Food and Regulations. These findings suggest that, by-products generated from lizardfish surimi processing may be used as ingredients to enrich nutritional value of other food products.

Item Type:	Article
Keyword:	Fishery leftover , Fish processing , Major and trace element composition , Nutritional value
Subjects:	T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Department:	FACULTY > Faculty of Food Science and Nutrition
Depositing User:	SAFRUDIN BIN DARUN -
Date Deposited:	26 Jul 2021 10:22
Last Modified:	26 Jul 2021 10:22
URI:	https://eprints.ums.edu.my/id/eprint/30074

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