Nutritional quality of surimi powder from threadfin bream

Threadfin bream (Nemipterus japonicus) surimi was dried to produce surimi p owder with a moisture content of about 5%. The surimi powder contained 72% protein and 20% carbohydrate. Although the protein content was lower than f or dried fish flesh, the nutritional quality of surimi powder was higher th an for dried fish flesh and casein. The protein efficiency ratio (PER), net protein ratio (NPR), apparent digestibility and true digestibility of suri mi powder were 3.42, 5.37 92.1 and 95.3, respectively, while for fish flesh they were 3.21, 5.20, 90.7 and 94.4, respectively. Freeze-dried surimi pow der had superior nutritional properties compared to oven-dried method.