This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, content, and cooking temperature of rice flour-RF) on surimi's physical, chemical, and technological qualities were investigated through a Box-Behnken design. The number of washing cycles affected yield (77-93%), moisture (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73-64.45), chroma (8.86-13.18), hue angle (80.79-93.12°), cohesiveness (0.40-0.61), springiness (0.51-0.99), and freeze stability after 4 weeks (85.16-96.53%). RF concentration affected moisture, lipids, cohesiveness, springiness, and freeze-thaw stability after 4 weeks. RF cooking temperature affected moisture, chroma, cohesiveness, and springiness. The optimal conditions for surimi production with high yield and overall quality were three washing cycles, 6% of RF, and RF cooking temperature at 85 °C. It reveals the promising potential of both by-products to be used as an ingredient in restructured products and contribute to improving agri-industry sustainability.
Keywords: Arapaima gigas; Oryza sativa L.; by-product use; fish paste; nutritional and functional characteristics.