Study of the best washing cycle for processing of surimi from spotted sardinella (Amblygaster sirm): A preliminary study

Amblygaster sirm is an abundant small pelagic fish species that can be used as an alternative ingredient for the processing of surimi. However, due to a lack of knowledge regarding the preparation of surimi from Amblygaster sirm, it is not yet used as a potent raw material in the processing of surimi. Therefore, this study aimed to investigate the effect of washing on the physico-chemical properties of Amblygaster sirm fish muscles and the processing of surimi thereby. Collected fish samples were analyzed for myoglobin content along with the number of washing cycles. Surimi was made out of the treatment that gave the lowest myoglobin content and was analyzed for the sensory attributes i.e., aroma, color, flavor, juiciness, tenderness and overall acceptability. As per the results, double washing showed the most extensive loss in myoglobin content and fat content (P<0.05) as well. Protein contents differed significantly (P<0.05) between treatments. Accordingly, double washing was the best number of washings that produced the best quality surimi with a least number of washing cycles leading to low wastewater and labor. However, the sensory evaluation results indicated that the overall acceptability of the product behaved at an average governed by the people’s perceptions regarding surimi.