Title: Effect of raw material handling on surimi quality.

This study investigates potential improvements which may benefit production of surimi products in developing countries. The study examines the quality of conventional surimi made with different times and temperatures from raw material of Saithe (Pollachius virens). Four experimental groups were tested: fresh fish, on ice fish, no ice fish, and extreme temperature fish. Each group was stored over time. At intervals of 0 days, 2 days, 4 days, and 7 days, evaluations were made by testing water content, gel strength, folding, colour. The results were compared to the different times and different storage condition of conventional surimi for quality.