Effects of NaCl Solution on the Physicochemical Changes of ‘Surimi’ from Anchovies (Clupeonella spp.) During the Frozen Storage

Aims: In this study, the effect of washing process on shelf-life of surimi of Clupeonella spp. with cold-water, solution of 1.5 and 3 percent strength was investigated.
Study Design: Data collected were analyzed by one-way analysis of variance (ANOVA).
Place and Duration of Study: Costal line of Caspian sea near the Bandar Anzali, Gillan province of Iran.
Methodology: A total of 100 kg fish were captured in the Caspian sea near the Bandar Anzali coast. The data collected from the surimi during the storage time.
Results: The shelf-life of surimi was investigated by measuring total volatile base-nitrogen (TVB-N), peroxide value, total count of bacteria and sensory test for 80 days. The results showed the changes of TVB-N for control, 1.5% and 3% NaCl solution were 35, 20 and 19 mg N 100g-1, respectively. On day 80, the total plate counts in control, samples washing with 1.5% and 3% NaCl solution were 9.4, 7.5 and 7.3 log CFU/g, respectively and the level was slightly higher than the permissible limit after 60 days.
Conclusion: Based on the present results, washing with 1.5 and 3% NaCl solution treatment on Anchovies (Clupeonella spp.) leads to a retention of the good quality characteristics for longer and an extension of the shelf life during frozen storage.