Table 2.

Lipid reduction and total haem protein content of mackerel unwashed mince and surimi prepared using cold water and CW washing processes

Sample	Lipid reduction (%)*	Total haem protein (µmol haemoglobin/kg)
Unwashed mince	–	50.16 ± 1.37b
T1	45.86 ± 0.56b	30.86 ± 2.25a
T2	47.28 ± 1.49b	31.01 ± 2.69a
T3	42.51 ± 0.30a	30.93 ± 2.10a
T4	40.38 ± 0.12a	31.30 ± 0.64a

Values are given as mean ± standard deviation from triplicate determinations. Different letters in the same column indicate significant differences (p < 0.05)

T1 = water, water and water, T2 = CW, water and water, T3 = CW, CW and water and T4 = CW, CW and CW

* The initial lipid content of fresh mackerel mince was 1.33% (w/w of wet muscle)