The effect of different washing treatments on the gelatin properties and quality characteristics of grass carp surimi was studied. Distilled water, 0.5% NaCl, 0.5% NaHCO3, 0.6% CaCl2 and a mixture of 0.1% NaCl and 0.2% NaHCO3 were used for washing minced meat of grass carp. The effects on moisture, protein, fat, expressible moisture, whiteness and gel strength were analyzed. Moisture content increased while fat and protein decreased after each washing treatment. The maximum moisture increase was 6.54% which was found in the surimi washed with 0.1% NaCl and 0.2% NaHCO3. When the sample was washed using 0.5% NaHCO3, moisture content increased by 1.66%. Compared to unwashed grass carp surimi, the whiteness and expressible moisture were improved effectively using different washing treatments. The highest whiteness was found using 0.6% CaCl2. Only when 0.6% CaCl2 solution was used for washing, the gel strength of surimi improved.
