Enhancement of nutritional value and storage stability of silver carp surimi incorporated with red seaweed (Gracilaria tenuistipitata) paste

• Silver carp surimi was prepared incorporating seaweed paste (SWP, 1.5–6.0 %). • The protein in surimi varied 17.02 - 21.95 % depending on SWP content. • Eight essential and seven non-essential amino acids were identified. • Calcium was the most prevalent element, ranging from 51.41 to 57.91 mg/100 g. • Surimi incorporated high SWP showed lower TVB-N value and high stability in storage. Fish surimi, used in the formulation of various value-added fishery products requires substantial storage time for steady product development. Silver carp surimi was prepared with varying levels (1.5 %, 3.0 %, 4.5 %, 6 %; w/w) of red seaweed paste (SWP) to improve nutritional and storage attributes, assessing proximate composition, amino acids, minerals, sensory attributes, total…