Abstract
Modification of pH during washing showed a beneficial effect on the composition, color and gel-forming ability of Monterey sardine minced flesh. Further improvements in colorand gel-forming ability were achieved by washing under acidic conditions. The proposed washing procedures reduced water usage from 10 to 55% as compared to those used for the washing of dark fleshed fish. Final recoveries after washing were 52% and 49.5% for solids, and 57.4% and 55.8% for protein for acidic and alkaline processes, respectively. Gel-forming ability of mince was compromised as a result of pH modifications. Further studies are required to improve the gel-forming ability of mince by adjusting pH above 6.7 during sol/gel preparation.
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