EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS)

Ahmed, Rabab E.; El-Dashlouty, Amani A.; Bassiouny, S.S.

doi:10.21608/zjar.2010.317695

EFFECT OF THREE WASHING STEPS ON THE BIOCHEMICAL PROPERTIES AND QUALITY OF SURIMI PREPARED FROM MINCED CATFISH (CLARIAS GARIEPINUS) "KARMOUT"

Document Type : Original Article

Authors

¹ Food Sci. Dept., Fac. Agri., Zagazig Univ., Zagazig, Egypt

² Meat and Fish Dept., Food Technol. Res. Inst., A.R.C., Giza, Egypt

10.21608/zjar.2010.317695

Abstract

Surimi is the fish protein prepared by washing minced fish flesh after removing thorn. Catfish (Karmout) has many of undesirable characteristics including the short storage life. Production of surimi from Karmout consumes large amounts of washing water. In general, changes due washing should be studied first before trials to decrease the water consumption during processing, which was the aim of this investigation.
In the present work, the effect of washing on the quality of minced catfish using three washing steps to obtain Karmout surimi was investigated. By this method the minced flesh washed using NaHCO₃ (0.2%), followed by distilled water and lastly with NaCl (0.15%). Our results revealed that most loss in yield occurred through the 2^nd step (distilled water) and the 3^rd step (NaCl) of washing. As a result of washing the per cent of moisture, total protein and salt extractable protein increased, while fat and ash levels decreased. Furthermore, it was found that the pH value showed a slight increase due to washing. The three washing steps improved the water holding capacity of minced fish especially at the 1^st step of washing. Values of total volatile bases nitrogen and trimethylamine as well as the thiobarbituric acid value decreased gradually due to washing.

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