4 °C - the National Sea Grant Library

in a stainless steel tank (SOL) with iced water at a ratio of 1 part flesh to 3 parts water (W/W). Water
was used for the fourth wash cycle contained 0.15% (w/w) NaCl to facilitate de-watering. Hand
whipper was used to stir the slurry for 5 min and excess water was removed between washes using
cheesecloth. A basket centrifuge (Wastem States, Hamilton, ON) was used for the final de-watering
to the extent that water was no longer visibly being extracted from the washed mince. Raw surimi
was either directly vacuum-packaged or chopped with cryoprotectants (4% sucrose, 4% sorbitol and
0.25% sodium tripolyphosphate, STPP) for 2 min using a Hobart silent cutter and then vacuumpackaged.
Oxygen barrier-bags (Surlyn, oxygen transmission rate = 5cc/m2/24hr/atm, at 4.4 “C and
0% Rk, Cryovac Co. Duncan, SC) and a Multivac AG 900 vacuum packaging machine (Multivac,
Sepp Haggenenmuller KG, Germany) were used to pack all samples.
Praximate Composition
Moisture, crude protein, fat and ash content were determined according to AOAC (1984)
methods.
Protein in Washing Water
Washing water in different washing cycles were filtrated using Whatman No.2 filter papers.
The filtrate was used for protein analysis (Douglas-schwarz and Lee, 1988).
Expressible Water
A 3mm thick and 20mm diameter slice of surimi gel was pressed between four sheets of
No. 1 f&r paper under a weight of lO.Skg for 1 min. The weight loss of a gel slice after
pressing was expressed as percent of the original sample weight (Hennigar et al., 1988).
Expressible water for a surimi sample was determined according to Alvarez et al. (1992).
A 2g of a surimi sample was folded with one sheet of filter paper Watman No. 1 and centrifuged at
3000 r-pm for 15 min at room temperature (Servall angel centrifuge type SPX., Ivan Servall Inc.
Norwalk, Corn.). Preweighed nylon screen was placed between the surimi sample and the filter
paper sheet. This was used to aid in removing the sticky “cake” rapidly from the filter paper after
wntrifugath (W5nberg et al., 1984). Values reported represent an average of six samples per
treatment.
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Whole Fish
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Filleting Frame
Fillet