4 °C - the National Sea Grant Library

Table 2 - Yield of surimi made from tilapia frames
Tilapia Frame
Frames with head to whole fish 36.20
Frame without head to whole fish 13.25
Minced flesh to whole fish 5.63
Minced flesh to frame with head 15.55
Minced flesh to Came without head 42.50
Washed mince to whole fish 1.32
Washed mince to frame with head 3.66
Washed mince to frame without head 10.00
Washed mince to minced flesh 23.53
Surimi* to whole fish 1.43
Surimi to frame with head 3.95
Surimi to frame without head 10.82
Surimi to minced flesh 25.46
* Washed minced flesh mixed with cxyoprotectants (4.00%
sorbitol, 4.00% sucrose and 0.25% sodium tripolyphosphate (STPP)
Table 3 - Protein content in washing water during surimi processing
tiame of tilapia and fillet of grass carp
Samples
Number of washing
First wash
Tilapia
meat”
0.81
Tilapia
frame”
Protein
g/l OOml
0.95
%
from minced fdlet and
carp
meatb
0.54
second wash 0.29 0.26 0.21
Third wash 0.11 0.07 0.10
Fourth wash 0.05 0.06 0.05
n=2
a = Water:minced flesh (3: 1 W/W)
b = Waterminced flesh (8:l V/V)