Abstract:
Processing surimi is considered as one of the best ways of preserving fish with value addition.
Due to low availability of fish resources for surimi production, small pelagic fish has been identified as a better alternative. As high myoglobin and lipid contents associated with pelagic fish
species, a pre washing is used in surimi processing to maintain ideal whiteness. Additionally,
pre washing reduces the excessive fat content and increases the pH level leading to high gel
strength. Therefore, the major objectives of this study were to use Amblygaster sirm; a variety
of small pelagic fish which not yet been used for surimi processing and to identify the best
washing cycle. Five treatments were used; T0 (Unwashed), T1 (Single washed), T2 (Double
washed), T3 (Triple washed) and T4 (Quadruple washed) in order to determine the best washing cycles which give the lowest myoglobin contents. Tap water at 4◦C (pH = 7.2) was used as
the washing reagent. For further isolation of the best washing cycle; changes of pH and proximate composition within fish mince were considered. Surimi product was developed with the
washing which showed the most effective and beneficial washing. Advantageously there was a
significant reduction in the fat content (p < 0.05) with the double washing. But the reduction
of fat content with quadruple washing was not significant. pH values also showed a significant
increment (p < 0.05) in double washing and quadruple washing both compared to unwashed
sample. Double washing resulted a significant (p < 0.05) and percentage wise highest loss in
the myoglobin with the least number of washing cycles Therefore, double washing was the best
demonstration which produces best quality surimi.
