Each washing cycle of 10 min was followed by draining using a strainer (11” inch diameter) to remove any residual dark connective tissue, black skin, blood and scale (Jin et al. 2007). After the third washing cycle, dewatering process was carried out by pressing the remaining slurry using a 5 kg standard weight for 10 min. The dewatered meat (DWM) was blended into surimi paste using a food processor (KENDWOOD Food Processor Model FPM 120, Malaysia) at a low speed.