4 °C - the National Sea Grant Library

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Minced fish
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At a ratio of 1:3(w/w)
minced muscle to iced
water for 5 min
Washing 4 times
First washing
Second washing
Third washing
Excess water removed between washes 1
by draining the slurry in cheesecloth
Mixing with cryoprotectants
(4% sucrose, 4% sorbitol and 0.25% TSPP)
(for 2 min)
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Surimi
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I Packaging under vacuum
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Storing at - 27OC
Fig. 1 A flowchart of processing surimi from tilapia
Hunter Color Values
Hunter color values (L, “a”, “b”) of fish mince during washing steps and final surimi
products were measured using a colorimeter (Minolta Chroma Meter CR-200, Minolta Camera,
Ltd., Osaka, Japan). The value L was the lightness ranged from 0 to 100; ‘*a” was chromaticity
where positive value indicating redness and negative value indicating greenness; while positive value
of “b” indicating yellowness and negative value indicating blueness. Three random spots on each
sample were measured and the average data were recorded.