STUDY OF THE BEST WASHING CYCLE FOR PROCESSING OF SURIMI FROM THE AMBLYGASTER SIRM FISH

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.