The Effect of Washing Cycle on the Yield of Tilapia (Oreochromis niloticus) Surimi

Fisheries

Surimi is a prepared form of fish meat that can be used to readily add flavor and fortification to a range of dishes with fish-based ingredients. It has specialized qualities required for a variety of product innovations, especially those that necessitate flexibility in the end product, and is also made to be easy to store and durable in a form comparable to fresh fish meat. Knowing the qualities of proteins, the effects of washing, adding salt, adding chemicals like cryoprotectants, and the impacts of storage on the product are all important to manufacture high-quality surimi. In order to make surimi, the mashed flesh must first be cleaned. This process enables the surimi to keep its gel-forming capacity, giving surimi-based goods an elastic texture. This study seeks to give a general overview of how the number of washing cycles affects the yield production of surimi prepared from tilapia as its raw material.

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