A COMPARATIVE ASSESSMENT OF THE EFFECTS OF FRESH AND SALTWATER ON SOLUBLE PROTEINS AND SURIMI MADE FROM HYPOPHTHALMICHTHYS MOLITRIX

Due to the special taste of the Silver carp, the fish is not used for production of Surimi. Researchers have shown that water soluble proteins in water and brine have significant effects on the taste, flavor and odor of the Surimi produced from the fish. In this study, the effects of washing minced meat of Silver carp with fresh water and brine with 1. 5 and 2. 5 percent salt for 5, 10 and 15 minutes on the taste of Surimi and its shelf life cold stored for 120 days were investigated. We prepared three lots of minced meat from silver carp and each lot was washed with fresh water and brine with 1. 5 and 2. 5 percent salt, for 5, 10 and 15 minutes. The extracted water soluble proteins from fresh water washing were 1. 3, 2. 7, and 4. 01 and for brine were 2, 4. 2, 6. 3 and 2. 965. 92 and 9 percent of the total protein of the fish for 1. 5% and 2. 5% salt respectively. A taste panel ranked the Surimi made from minced meat after washing with 1. 5% brine for 10 minutes as the best in terms of taste, flavor and odor. We recorded a change in protein content of the Surimi made from minced meat washed with fresh water and brine and stored for 120 days at -18°C, from 17. 02 to 16. 46, 14. 73 to 13. 5 and 12. 03 to 11. 5%, respectively. TVN for the same samples were increased from 9. 76 to 13. 2, 8. 43 to 12. 10 and 7. 03 to 11mg/100g. Changes in peroxide value were zero to 1. 9, zero to 1, and zero to 0. 8 Milliequivalents / 1000g. The total count of the bacteria for these Surimi samples were between 15 to zero colonies after 120 days storage at -18oC. Data from the different chemical, microbial and sensory quality measurement were subjected to one way Anova and Duncan's multiple range test and the results showed a significant difference between the treatments at P