Advanced techniques for improving sardine (Sardinella gibbosa) surimi gel properties: the role of washing and dewatering processes.

The effects of different washing processes, including conventional washing (CW), single alkaline-saline washing (SAW), and double alkaline-saline washing (DAW), without and with dewatering after the initial wash, on the properties of sardine (Sardinella gibbosa) surimi gel were investigated. All washing treatments enhanced the thermal stability of myosin, as indicated by increased transition temperature (T max) and enthalpy (ΔH), whereas a reduction in actin T max was observed. The SAW process most effectively removed myoglobin and water-soluble proteins, resulting in the highest whiteness (p < 0.05). CW combined with initial dewatering produced surimi with superior mechanical properties compared to SAW and DAW treatments (p < 0.05). In contrast, DAW adversely affected gel-forming ability, yielding lower breaking force and higher expressible moisture content. These results indicate that appropriate washing strategies, particularly when combined with dewatering during the initial wash, can improve both gel quality and color of sardine surimi.