MZ impact of leaching step

Question 1

The washing steps in surimi processing significantly alter

Answer 1

the biochemical composition of fish muscle by removing water-soluble proteins, fat, and other impurities.

Question 2

• This process concentrates

Answer 2

the myofibrillar proteins, which are essential for gel formation

Question 3

. By reducing fat content and removing undesirable proteins and pigments,

Answer 3

the washing steps enhance the whiteness, texture, and overall quality of surimi.

Question 4

these steps help in removing

Answer 4

odor-causing compounds, improving the sensory attributes of the final product.

Question 5

• Myofibrillar proteins

Answer 5

increase from 75% to 98%

Question 6

• Soluble proteins

Answer 6

reduce from 25% to 2%