Abstract:
Surimi was prepared from black tilapia (Oreochromis mossambicus) after storing the fish
in ice for different periods. Two washing cycles were given under two different mince / water
wash ratios, viz., 1:2 and 1:3. The yield of surimi was lowest in 0 day-iced samples. Zero
and 1 day iced fish were found to be ideal for the preparation of surimi, while an overall
decline in the quality of the surimi prepared from 2 day iced specimens was noticed. The
gel strength and compressibility of tilapia surimi were higher than that from Indian major
carps and were comparable to that of surimi from marine species. Two successive washings
at a mince: water ratio of 1:2 (w/v) for a period of 5 min. each was found to be ideal for
optimum yield and quality of the surimi.
