Malaysian Applied Biology Journal

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Malays. Appl. Biol. (2005) 34(2): 83–87



School of Chemical Sciences and Food Technology, Faculty of Science and Technology, Universiti Kebangsaan Malaysia,
43600, Bangi, Selangor D.E. Malaysia
*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Several food applications for surimi protein are known because of its functional properties. The comparison of two preservation processes, hot air and freeze drying, was done for surimi taking into account functional properties as important characteristics. Surimi made from Threadfin bream (Nemipterus japonicus) was dried and milled to produce surimi powders. The resulting powders were called freeze dried surimi powder (FDSP) and oven dried surimi powder (ODSP). Functional properties namely water holding capacity (WHC), emulsification properties, density, and colour characteristics varied significantly between drying methods. FDSP showed superior properties compared to ODSP. However, and according to their properties, both surimi powders can be used as a functional ingredient for food formulation.


Penggunaan protein surimi dalam makanan terkenal kerana ciri-ciri berfungsinya. Perbandingan antara dua proses pengawetan iaitu kaedah pengeringan udara panas dan kaedah pengeringan sejuk beku telah dilakukan ke atas surimi dengan mengambil kira ciri-ciri berfungsinya sebagai ciri utama. Surimi diperbuat daripada Threadfin bream (Nemipterus japonicus) dikeringkan dan dikisar untuk menghasilkan serbuk surimi. Serbuk yang terhasil dikenali sebagai serbuk surimi kering beku (FDSP) dan serbuk surimi kering ketuhar (ODSP). Antara ciri-ciri berfungsinyan ialah keupayaan mengikat air (WHC), pengemulsian, ketumpatan dan ciri warna yang berbeza secara signifikan (p< 0.05) antara dua kaedah pengeringan yang digunakan. Kaedah pengeringan sejuk beku menunjukkan ciri-ciri berfungsinya tepung surimi yang lebih baik daripada tepung yang dikering secara udara panas. Walau bagaimanapun, kedua-dua jenis serbuk surimi ini boleh digunakan sebagai ingredien yang berfungsi dalam formulasi makanan.

Key words: surimi, drying methods, functional properties, foods quality


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