| Abstract: | Abstract Minced sardine was washed with sodium bicarbonate (0.5%) and water to evaluate their effectiveness in removing components such as protein, fat, ash and non-protein nitrogen. Mince washed with NaHCO3 showed greater reductions in protein and nitrogen compounds and had a lighter color, while water washed mince showed highest reductions in ash and lipid components. Moisture and pH increased with the number of washing exchanges. Centrifugation after each washing cycle did significantly reduce the components compared to a one step centrifugation dewatering process. |
