Effect of Washing Treatment on Quality of Minced Mullet Flesh

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Abstract
Washing treatments were evaluated for quality improvement of minced mullet. Thiobarbituric acid (TBA) number generally decreased with increased washing temperature from 5–35°C and increased at higher temperatures. At 35°C, a wash water pH of 6.0 or above resulted in decreased TBA number. Response surface analysis indicated maximum whiteness index, minimum TBA number, and minimum cooking loss with washing at 29–33°C for up to 10 min with a water to flesh ratio from 23–26. Highest springiness was indicated with washing ratio of 25 to 30 at 28–31°C The simultaneously optimized washing conditions for highest minced mullet quality were 31.4°C for 7.5 min at a ratio of 24.