Abstract：In surimi processing,washing is very important.Effect of distilled water,salt water and alkaline water on pH value,water holding capacity (WHC)and protein extration of silver carp were evaluated.The results showed that washing with distilled water,0.5% NaC1 and 0.5% NaHCO 3 have effective role on WHC and protein loss when they were used alone or combination.There were less protein loss and high WHC when using two washing cycles with water and one washing cycle with salt water.
孔保华；耿欣；高兴华；李威娜. 不同漂洗方法对鲢鱼肉保水性及蛋白质含量的影响[J]. 肉类研究, 1999, 13(1): 18-21.
Kong Baohua;Gen Xing;Gao Xinghua;Li Weina. The Effect of Various Washing Conditions on the Water Holding Capacity and Protein Loss of Silver Carp Mince. Meat Research, 1999, 13(1): 18-21.
1999, Vol. 13 
