Cereal Chem 68:162-164   |  VIEW ARTICLE

Chemical Composition of Seafood Breading and Batter Mixes.

R. M. Grodner, L. S. Andrews, and R. E. Martin. Copyright 1991 by the American Association of Cereal Chemists, Inc. 

Twenty-four seafood breading and batter mixes were analyzed by proximate analysis to establish value- added protein guidelines for use in food service and school lunch programs. Protein levels were similar for 17 breading samples; values ranged from 9.10 to 12.80%. All batter mixes except one contained less protein than the breadings, ranging from 2.90 to 15.75%. Fat content varied from 0.20 to 5.30% and moisture content from 8.30 to 11.35%. Carbohydrate values for all breadings and batters ranged from 70 to 79%; crude fiber averaged 0.3%, and ash ranged from 1.00 to 8.05%. Specific amino acid contents were similar for all breading and batter mixes. Chemical scores determined that lysine was the primary limiting amino acid in 16 breading and batter samples and the second limiting amino acid in four samples. These scores were used to compare amino acid contents of various proteins with the reference pattern of the Food and Agriculture Organization, meeting the requirements of young children. Total sulfur-containing amino acids were limiting in six samples, and valine and isoleucine were the limiting amino acid in one sample each.