THE EFFECT OF WASHING WATER PARAMETERS (PH, HARDNESS AND SODIUM PYROPHOSPHATE CONTENT) ON THE WATER-HOLDING CAPACITY AND GELATION CHARACTERISTICS OF SARDINE (SARDINA-PILCHARDUS) MINCE

In order to determine the effect of washing water parameters [pH, hard ness and tetrasodium pyrophosphate (TSPP) content] on the water-holdin g capacity (WHC) and gelation properties of sardine (Sardina pilchardu s) mince, two experiments designed by response surface methodology wer e carried out. The WHC of the mince was maximum when washed in the pH range of 6.5-7.0, with TSPP > 1.7 g . l(-1), and CaCO3 between 30 and 60 mg . l(-1). With the exception of breaking deformation and the fold ing test, where the highest values were obtained at 60 mg . l(-1) CaCO 3, the variation of water hardness did not induce any significant chan ges in the other rheological parameters. The use of relatively high co ncentrations of TSPP in the leaching water contributed to the achievem ent of high values of breaking deformation, though beyond 2.5 g . l(-1 ) a detrimental effect on breaking force was observed, and consequentl y also on gel strength.