Table 1.

Proximate Compositions of Fresh Carp Muscle and Protein Isolates (n = 3)

Methods	Moisture (%)	Protein dry basis (%)	Ash dry basis (%)	Lipid dry basis (%)
fresh muscle	77.79 ± 0.35a	78.18 ± 0.72a	12.56 ± 0.09c	5.26 ± 0.17b
Surimi(washed)	89.50 ± 0.31d	91.88 ± 1.64c	5.76 ± 0.55a	1.69 ± 0.32a
ACPI(2.5/5.5)	85.53 ± 0.10b	83.20 ± 2.87b	8.88 ± 0.36b	2.02 ± 0.41a
ALPI(12.5/5.5)	88.45 ± 0.07c	82.96 ± 1.80b	8.83 ± 0.21b	4.88 ± 0.21b

Surimi obtained by washed; ACPI, carp fresh muscle obtained by solubilization at pH 2.5 and precipitation at pH 5.5; ALPI, carp fresh muscle obtained by solubilization at pH 12.5 and precipitation at pH 5.5. Different letters (a, b, c or d) within a column indicate significant differences (P < 0.05).