EFFECTS OF WASHING BOUTS AND TIMES ON SURIMI QUALITY PREPARED FROM COMMON CARP (CYPRINUS CARPIO
B. Shabanpor; H. Keshiri; Z. Molodi; A. Hosseini nezhad
To prepare common carp surimi, washing was done in different steps (1, 2 and 3 steps) and Times (5, 10 and 15 minutes) and the treatments were tested statistically. The results showed That the 10 minutes washing for 3 times produced surimi that was superior to minced meat in color desirability (1 for surimi versus 7 for minced meat), odor desirability (2 versus 7), flavor desirability (0 versus 5.5) and on the general properties. The process of surimi production also increased water binding capacity from 0.14 to 0.64, pH from 6.21 to 7.34 and gel forming ability from A score to AA score. Tests of moisture content, protein, fat, ash, and total volatile nitrogenous bases (TVB-N) were performed on the samples of the minced meat and the selected treatment of the produced surimi. The extent of changes of these parameters were calculated and compared with available standards. We found that the common carp surimi lacks undesirable flavor and smell of fish and has suitable rheological properties for preparation of different kinds of fish paste products.
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