Comparison of Surimi Quality prepared from Kilka (Clupeonella cultriventris) by Washing and pH Shifting Methods during Frozen Storage

In the present investigation, the quality of Kilka surimi (Clupeonella cultriventris) prepared by washing and pH shifting methods was studied during frozen storage (up to 3 months). During storage, the quality of surimi was evaluated by thiobarbitoric acid (TBA), total volatile compounds (TVB-N) and water holding capacity (WHC). The results showed that in the washing method, TBA index was higher than the pH shifting method (P<0.05). In terms of WHC index, although in both methods, this index was decreased during storage, however this decline wasoccurred more in the pH shifting method (P<0.05). TVB-N index in surimi provided by washing method were slightly higher than pH shifting method. The results showed that the quality indices in surimi produced by pH shifting method is better than those of washing method.