Production of surimi from Egyptian bolti [Tilapia nilotica] fish

Different trials including washing systems and agents particle size of mince levels and types of cryoprotectant were studied to prepare Surimi from Egyptian Bolti fish [Tilapia nilotica]. The results indicated that mincing of Bolti fish fillets 2 times through 3 and 6 mm diameter drum perforation followed by stepwise washing with 0.2% NaHCO3, distilled water and 0.15% NaCl, respectively, mixing with a mixture of 1.34% sucrose, 2.66% mannitol, 4% sorbitol and 0.2% sodium hexametaphosphate as a cryoprotectants and freezing to -24C gave Surimi product high in protein, low in fat, ash, salt, TBA, TVN, with neutral pH, flat taste, white color chewy and elastic texture