Influence of washing parameters on the characteristics of horse mackerel (Trachurus trachurus) mince

The objective of the present work was to establish the optimal conditions o f pH, hardness and tetrasodium pyrophosphate (TSPP) in the leaching water u sed in the preparation of washed horse mackerel (Trachurus trachurus) mince to obtain a product with the best gelation characteristics. Total protein content and water holding capacity were affected by the wash water pH. The folding test, the breaking deformation and the water holding capacity decli ned considerably for pH values less than about 6.5. On the other hand, gel strength, breaking force and hardness were significantly influenced by TSPP concentration but not by pH wafer hardness influenced the breaking deforma tion and protein content of minces but not in its hardness, cohesiveness an d elasticity. From these results the best conditions for leaching water to be used with horse mackerel mince seem to be pH 6.5, 0.0-2.0 g TSPP/L and 5 0 mg CaCO3/L.