Lizardfish (Saurida tumbil), threadfin bream (Nemipterus japonicus) and purple-spotted bigeye (Priacanthus tayenus) surimi were freeze-dried to produce surimi powder. The resulting surimi powder contained 72.8–73.4% protein and 16.8–17.5% carbohydrate. Functional properties such as solubility, gelation capacity, water-holding capacity (WHC), emulsification, foaming properties and colour varied from species to species. The surimi powder formed gels and produced about 90% emulsification at a concentration of 1.0%. Threadfin bream was found to be the best source for surimi powder production, followed by purple-spotted bigeye and lizardfish, respectively.
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Huda et al. (2001) studied this question.
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