SURIMI FROM FILLET FRAMES OF CHANNEL CATFISH

Surimi was prepared with channel catfish mince recovered from fillet f rames. The deboned meat was washed once, twice, or three times with wa ter for surimi processing, Unwashed mince was also blended with cryopr otectants for surimi processing. Heal-induced gels were prepared using washed or unwashed catfish surimi with or without starch. Results ind icated no differences (P > 0.05) in textural properties and Hunter col or values due to number of washes in those gels prepared with washed s urimi. Differences (P < 0.05) in proximate composition, textural prope rties and Hunter color values were found between gels prepared with wa shed and unwashed surimi.