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The microstructure profile of surimi powder added with trehalose had more compact tissues, consisted of no damage and clots, than in surimi treated with other dryoprotectants. Trehalose 6% was the most suitable dryoprotectant resulting in surimi powder with water holding capacity of 8.01 mL/g, gel strength 826.3 g/cm2, salt soluble protein 18.98%, density 4.06 mL/10 g, rehydration capacity 3.81, emulsion capacity 69.3%, emulsion stability 59.3%, foaming capacity 25.33% and foaming stability 9.40%. Moreover, one time of washing cycle was found as the most appropriate procedure to obtain a superior quality of surimi whiteness value 57.21%, water holding capacity 73.28%, salts soluble protein 7.17%, pH 6.69, and gel strength 482.3 g/cm2, folding value of 4.84, teeth cutting value of 8.26, respectively. With regard to defatting step, soaking in NaHCO3 0.75% for 10 min was found as the best treatment and resulting in a fat content of 1.52%. The study aimed to determine the effect of defatting (NaHCO3 concentration and soaking duration), washingcycle,and dryoprotectant type on catfish surimi, as well as quality differences between surimi powder and wet surimi.

To utilize oversized catfish and to reduce surimi handling cost, oversized catfish has been used as raw material of surimi powder. Freeze dried surimi powder is a surimi type that has been processed through freeze drying.

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