Production surimi from Abramis barama of Aras reservoir and determining its quality factors

Surimi is a Japanese term used to call mince which a major part of its soluble compounds may be emitted during rinsing and its remained miofibril proteins are mixed with preservatives before freezing. In Aras reservoir more than 1000 tons of this fish were harvested annually, in this study 300 kg fish were collected from Hassan Kandi and Shibloo fishing stations in 1393 and transferred to Iranian Artemia Research Center. These fish were bone separated, washed and processed by additives according to standard methods. Qualitative factors such as color, odor, flavor, pH, preservation time and marketability were compared with control fish (natural muscle) in three treatments and repeats. Surimi production efficiency from fish muscle was obtained as 43± 5 (w w %). The results showed that Surimi has lower and bright color, lower odor, better flavor, lower pH and eight days more preservation duration (at 4ºC) than fish muscle. Marketability of surimi was completely significant (P