LAUSR

BACKGROUND Washing is an essential process in surimi production, from which a large amount of waste water is generated. Due to the increasing pressure of environmental protection, it is an urgent technical requirement for surimi manufacturers to reduce the water usage while maintaining the quality of surimi. In this study, composition, structure, and gelling properties of the grass carp surimi prepared with modified washing process (MWP) were investigated. Intermediate dehydration with various compression ratios were utilized between two washing cycles. RESULTS Water usage and wastewater discharge were reduced significantly by 33% and 38%, respectively, when MWP was applied. As the compression ratio increased, compositions of fat, cathepsins, transglutaminase, and heme proteins in surimi decreased gradually. Yield, protein content, and the major protein pattern of surimi were not changed, but surface hydrophobicity gradually decreased. As the compression rate increased to 1:2.0, textural values and water holding capacity of the corresponding surimi gel decreased gradually, while whiteness increased and then kept unchanged. At higher compression ratio (>1:1.5), aggregated network and excessive free water were observed in the surimi gel. Composition and gelling properties of the MWP surimi with compression ratio at 1:1.2 - 1:1.5 were equal to that of the surimi prepared under the conventional three-cycle washing. CONCLUSION Results indicated that MWP demonstrated its great potential in surimi production by dramatically reducing the usage of cold water and discharge of wastewater without scarifying surimi quality. This article is protected by copyright. All rights reserved.